Meringue Cupcakes with currants and vanilla

ingredients:
100g unsalted butter
120 g brown sugar
1/2 teaspoon vanilla powder
2 large organic eggs
2 tablespoons milk
150 g of wheat flour T65
1 teaspoon yeast
100g currants
For the meringue:
1 egg white
40g icing sugar
method:
1. In a bowl, mix the softened butter and sugar. To simplify, whisk this mixture to
mixer, or using an electric whisk, until point 3.
2. Stir in the vanilla powder and eggs (one by one) and milk.
3. Mix the flour and baking powder together and add to the mixture.
4. Wash currants, remove the stalks them in add them gently into the batter.
5. Divide dough in cupcake paper liners. You can cook without rigid mold boxes, but it will put the soft boxes inside a silicone mold or metal to keep.
6. Bake the cupcakes for about 20 minutes currants in preheated oven at 180 ° C.
7. At the exit of the oven, let cool cupcakes on a rack.
8. For the meringue, beat the egg whites until stiff with sugar. Decant the mixture into a pastry bag fitted with a star tip and spread the meringue over the cooled cupcakes.
9. Brown the meringue about 5 minutes in the preheated oven at 180 ° C.
10. Allow to cool cupcakes with currants before serving to your guests.
http://www.odelices.com/recette/cupcakes-meringues-aux-groseilles-et-vanille-r3574/