Ladyfinger Cupcakes With Whipped Cream

  • Difficulty: Medium
  • one hour and 25 minutes
  • 6 servings

These are definitely not basic cupcakes, but the extra time investment is worth it. And the results will make you want to lick your fingers. Assemble the baked cupcakes by sticking the ladyfingers on them with some Nutella. Then fill them with whipped cream for a sweet but airy final touch.

Ingredients Needed for Ladyfinger Cupcakes With Whipped Cream

2 egg whites
4 tablespoons of powdered sugar
green food colouring
1 ¾ pounds of ladyfingers (4 packs of 12)
1 cup nutella
1 cup whipped cream
cocoa powder for garnishing

How to Cook Ladyfinger Cupcakes With Whipped Cream

  1. Preheat the oven to 240⁰F/120⁰C.
  2. Add the egg whites to your stand mixer and whip them until smooth. As you do that, add the powdered sugar, too.
  3. Draw a few lines of food coloring on the inside of a piping bag using a fine brush. Fill the piping bag with the sweet beaten egg whites.
  4. Fill a 6 cupcake form with this cream. Bake in the oven for 50 minutes. Turn off and open the oven, to let the meringue cupcakes cool slowly, then transfer them to a wire rack to cool completely.
  5. For each ladyfinger, cut off 1/3 of it and discard it. You’ll keep the 2/3 pieces.
  6. Add some Nutella on the cut-off end of the interior side of each ladyfinger. Stick them vertically on the sides of the cupcakes. Use 8 of them for each cupcake.
  7. Fill the empty space between the ladyfingers with whipped cream, then sprinkle some cocoa powder on top.

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