Be careful when mounting the egg whites that the container does not have traces of yolk, this would make it difficult for them to rise. We mount the whites with a mixer, first slowly, add a teaspoon of vinegar (or salt or a few drops of lemon). When we have them mounted (when removing the mixer it will make us like spikes).

Add the dry ingredients with the liquids in the absence of the egg whites. Mix these ingredients with the mixer when we have a homogeneous texture, add the whites. Weighing less is recommended to add at the end. Mix gently. Pour the dough into the cupcake pan and bake 20 minutes. Let cool and while preparing the light chocolate glaze.

Glazed

For this we mix all the ingredients in a blender until obtaining a homogeneous cream, (or if you prefer by hand with whisk rods). To make us better when decorating the chocolate cupcakes, we introduce the icing in a pastry bag.

If you don't have you can use a Zip freezer bag, and cut one end. Decorate the cupcakes with the icing and if you want you can add chocolate noodles or a slice of strawberry or kiwi to give it color.

As always, the possibilities are many and varied, so use your imagination to try new recipes.

Discover the rest of Cupcake recipes that we have published on the web, you will see that they are very varied recipes. There are many different types, from the easiest to the most complex to make, and with very varied flavors.

Approximate Servings / Units: 10-12

Approximate Preparation Time: 50 min.

Approximate Calories: 160 cal.

On the main page you have three basic recipes for making a buttercream: Basic buttercream, buttercream with cream cheese and chocolate buttercream.