Cupcakes "Christmas trees" with protein cream

How elegant these wonderful cupcakes look on the festive New Year's table!

Ingredients

• For test:
• Butter - 50 g
• Sugar - 100 g
• Egg - 1 pc.
• Milk - 60 ml
• Flour - 110 g
• Baking powder - 5 g
• Vanillin - a pinch
• For decoration:
• Eggs (only proteins) - 2 pcs.
• Sugar - 120 g
• Citric acid - a pinch
• Confectionery sprinkles - 0.5 tbsp. spoons
• Food color gel green - 4 drops

Directions

1. Take the butter out of the fridge and leave it at room temperature to soften.
2. Turn on the oven to preheat to 180 degrees
3. Transfer the softened butter to a bowl, add sugar and vanilla.
4. Beat the butter and sugar with a mixer on high speed for 2 minutes.
5. Add an egg.
6. Beat again, also for about 2 minutes. Now the mixture will become more homogeneous, creamy.
7. Pour milk at room temperature into the resulting base.
8. Beat with a mixer on low speed for 1 minute.
9. Mix flour with baking powder and sift into a bowl with an egg-butter base.
10. Mix with a mixer at low speed to a smooth dough.
11. The dough is very soft and silky.
12. Place paper capsules in cupcake or muffin tins. Divide the dough into these capsules, taking up about 2/3 of the volume of each of them. I got 6 pieces, about 1.5 tbsp. tablespoons of dough in each mold.
13. Bake the cupcakes in a preheated oven at 180 degrees for 25-30 minutes.
14. Remove the finished cupcakes from the mold (do not remove the paper capsules) and leave to cool.
15. While the cupcakes are cooling, make the white Swiss meringue.
16. Divide the eggs into whites and yolks. We do not need the yolks, but pour the whites into a bowl.
17. Pour sugar and a pinch of citric acid to the proteins.
18. With a mixer at high speed, beat the egg whites with sugar and citric acid for 30 seconds, until foamy.
19. Pour boiling water into a saucepan, about 300 ml. Place a bowl of protein-sugar foam on top of the pan. The bottom of the bowl should not touch the water.
20. Put the pan on medium heat and with a mixer at medium speed, start whipping the egg whites with sugar. As the water boils, the cream will heat up, the sugar will melt, the protein will become thick and glossy. Beat like this for about 10 minutes.
21. The finished cream should look like a mass for marshmallow or marshmallow, and clear grooves will remain from the mixer.
22. Then remove the bowl of cream from the pan and beat the cream for another 5 minutes.
23. Add green food coloring to the cream.
24. Beat the cream until it cools to room temperature.
25. Transfer the finished cream to a pastry bag with a nozzle.
26. Pour the cream onto the Christmas tree cupcakes. The cream makes more than 6 cupcakes. You can safely count on 10 pieces.
27. Immediately sprinkle the cupcakes with colorful sprinkles.
28. Christmas cupcakes with cream Christmas trees are ready!
29. Bon appetit!