Angel cupcakes
The name "angel" has its reason for being in this recipe: this dessert all white is absolutely fantastic!
1. Preheat the oven to th. 6-180°C. Sift twice the flour with 50 g sugar and salt.
2. Whip the whites until stiff, add the remaining sugar gradually while continuing to beat. Gently stir with a spatula the sifted flour with baking powder and lemon zest.
3. Divide the mixture into 12 cupcake molds, filling them completely.
4. Bake for 20 minutes, until they are lightly browned. Leave to cool.
5. Work the cheese and butter with a whisk. While continuing to beat, add the icing sugar, melted chocolate, and lemon juice. Put the cream in a pastry bag and place in the fridge until the mixture becomes thick. Decorate the cupcakes with chocolate cream and refrigerate.
Photo credit: Sucré Salé
