Hi-Hat Cupcakes

Ingredients for 1 servings:

• 100 g margarine
• 100 g sugar
• 2 large eggs
• 100 g flour
• 1 tsp baking powder
• 100 g chocolate (chocolate drops)
• Paper cups
• 3 egg whites
• 200 g powdered sugar, sifted
• ½ tsp baking powder
• 200 g chocolate
• 20 g palm fat

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Muffins with a topping, makes 12 pieces.

Preheat the oven to 190°C (top/bottom heat). Line a muffin tin with paper baking cups. Beat the margarine and sugar until light and fluffy, then add the eggs. Combine the flour and baking powder and add to the mixture. Mix with a hand mixer until smooth. Finally, fold in the chocolate drops. Divide the mixture between the muffin cups and bake for about 20-25 minutes. Remove from the oven and let cool. For the topping, mix the egg whites with the sifted powdered sugar and baking powder and beat over a gently simmering pan of simmering water. This takes about 10-15 minutes. The egg white mixture will double in volume, so use a large bowl. Transfer to a piping bag fitted with a suitable nozzle, pipe onto the muffins, and chill until the icing is ready. For the icing, slowly melt the chocolate and palm oil in a bain-marie and dip the cupcakes upside down in the mixture. Decorate as desired, place on a wire rack and let dry.