Chocolate macaroon cupcakes
Ingredients
Bases
200 g almonds
200 g Dansukker Icing Sugar
2 egg whites
Buttercream
150 g butter
150 g Dansukker Dark Muscovado Sugar
5 g cocoa powder
2 egg yolks
Icing
150 g good quality milk or dark chocolate
30 ml oil
Instructions
Grind the almonds. Mix the almonds and icing sugar. Add the egg whites and combine to make a smooth paste. Spoon the paste into cake cases. Bake in the centre of the oven at 200 °C for about 15 minutes. Allow to cool. Beat the muscovado sugar with the butter until smooth. Sift the cocoa powder into the mixture and stir in the egg yolks. Divide the filling between the bases. Put the cakes in the freezer for 30 minutes. Melt chocolate and coconut fat over a water bath. Dip the cakes in the melted chocolate with the cream side down. Refrigerate until set. Store in the refrigerator.
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