Summary

Ingredients

• 3 large egg whites, 90 g
• 30 ml food coloring, red
• 1 ½ teaspoon vanilla extract
• 200 g flour
• 200 g suar, finest
• 3 teaspoons baking powder
• 2 teaspoons cocoa powder
• 0.5 teaspoon ½ salt
• 60 g rapeseed oil or safflower oil, room temperature
• 55 g butter, 19 ° -21 ° C
• 120 g buttermilk, room temperature

For the cast:

• 200 g chocolate, white, chopped
• 270 g cream cheese, approx. 19 ° C
• 70 g butter, approx. 19 ° C
• teaspoon ⅛ bitter almond flavor

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Instructions

1. Preparations:
2. Line the muffin tin with paper liners, preheat the oven to 175 ° C.
3. Gently stir the egg whites, red food coloring and vanilla extract in a container.
4. Mix the flour, sugar, baking powder, cocoa and salt well in a bowl.
5. Dough preparation:
6. In a mixing bowl, stir the oil and butter on medium speed for 1 minute. Add the flour mixture and buttermilk and stir at low speed until everything is moistened, then 1.5 minutes on medium speed.
7. Stir half of the egg mixture slowly at first, then on medium speed for 30 seconds. Do the same with the second half.
8. Fill each muffin mold about 2/3 full with the batter.
9. Bake for 20 - 25 minutes, stick sample.
10. Let the cakes cool in the tin for 10 minutes on a wire rack, then take them out of the tin and let them cool down completely.
11. Cream Cheese Frosting:
12. Melt the white chocolate in a small container in the microwave, stirring every 15 seconds with a silicone spatula.
13. Let the melted chocolate cool down until it is no longer warm but still runny.
14. Beat the butter and cream cheese until smooth.
15. Stir in the cooled and liquid white chocolate until a homogeneous mass is formed.
16. Then stir in the bitter almond aroma.
17. If the frosting is too soft, just cool it down a little in the refrigerator.
18. Decorate the cupcakes with the frosting using a piping bag or palette.