Cupcake “Ant”

The delicious Ant cake has such an original name due to the addition of chocolate sprinkling to the dough, which is used mainly to decorate pastries, other confectionery and desserts. In the cut of the cake, the chocolate sprinkle looks like ant moves, hence the name.

Cook: 50 mins

Servings: 4

Ingredients

• Wheat flour – 120 g
• Butter – 125 g
• Eggs – 4 pcs.
• Sugar – 125 g
• Corn starch – 20 g
• Vanillin – 2 pinches
• Baking powder – 5 g
• Salt – 1 pinch
• Sprinkle “Chocolate Vermicelli” – 20 g
• Milk chocolate (for decoration) – 50 g

Directions

1. In a bowl, combine wheat flour, cornstarch, and baking powder.
2. Stir dry ingredients and sift into a bowl. Add chocolate sprinkles.
3. Toss dry ingredients with chocolate sprinkles and set bowl aside for a while.
4. In another bowl, beat 4 egg whites with a pinch of salt until soft peaks, add a quarter of the sugar and beat the whites until they are firm peaks.
5. In another bowl, whisk the soft butter with the remaining sugar and vanilla until fluffy.
6. Add 4 yolks one by one to the whipped butter, without stopping whipping.
7. In the resulting butter-yolk cream, stir in portions of the beaten egg whites.

   

8. The result is a lush mass. Don’t overdo it with stirring!
9. Add dry ingredients in portions until a smooth dough is obtained.
10. Place the dough in a mold (I used a round silicone mold with a hole in the middle) and bake the cake in an oven preheated to 180 degrees for 30 minutes.
11. Put the finished cake out of the mold on a wire rack and cool, then decorate with melted chocolate.
12. Ant cupcake is ready to serve.