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Chocolate Macaroon cupcakes

Chocolate Macaroon Cupcakes

Chocolate Macaroon Cupcakes Recipe

Chocolate macaroon Cupcakes have been on my mind for a while now, just because I love Macaroons or as the French call them Macaron…Alongside other favorites like Chocolate, caramel and meringue frosting…Yum!!!

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Remember the yum cake I posted a while back, well, I made it into cupcakes! Here is the recipe below…
I used a macaroon baking mix that I bought from our local shopping center, Carrefour. I mixed the icing with 100ml milk and placed in the fridge. I folded in together the macaroon mix with two whisked egg whites.

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Thereafter I combined the icing and the macaroon mix to make it moister. I placed that in smeared cupcake pan or you can take parchment paper and line the pan and scoop about 1 1/2 tbsp into each cupcake paper. Bake for 20min at 50°C and then heat up to 150°C and bake for another 10 minutes.

But if you don’t have a macaroon baking kit, then head over to France in winter bloom for a yum macaroon recipe. Just combine the macaroon mix with the chocolate ganache filling and follow my recipe exactly.

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Recipe

0
min
Prep Time
0
min
Cook Time

Serves

4-6 people
Oreo and Caramel Mcflurry Cake

Ingredients

Meringue icing

  • 3 egg whites
  • 1 1/2 cups of castor sugar
  • pinch of salt
  • 1/4 teaspoon pure vanilla extract

Caramel

  • You can use caramel treat or you can make caramel by cooking a can of condensed milk (submerged under water at all times) over low to medium heat for two to three hours.
  • When the caramel has finished cooking, remove from the can and place in the fridge until the cupcakes are ready to an ensemble.

 

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Method

Meringue Icing

  1. Whisk up the egg whites in a clean bowl.
  2. Add the sugar little by little until soft peaks form and the meringue is glossy.
  3. Fold in the vanilla extract and set the meringue aside.

Caramel and Cupcakes

  1. When the cupcakes are finished, remove from the oven and let it cool down for 10 minutes. When cool, scoop one teaspoon of caramel onto the cupcake.
  2. Scoop some of the meringue on top and bake for 10 minutes @180°C until the meringue has browned.
  3. Remove from the oven and scoop another teaspoon of caramel on top of the meringue, decorate with caramel popcorn. Oh yeah and you can add Oreo’s if you dare!!

Enjoy these caramel cupcakes…

M*

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