Hungarian Máglyarakás Cupcakes – Bonfire Cupcakes With Meringue Frosting


It’s pure coincidence that I made these cupcakes so close to the British Bonfire Night. Truth is I was kind of challenged to make this by a friend, and the fact that I made them now has nothing to do with Bonfire Night.


The Máglyarakás Cake is very traditional in Hungary. Specially in schools at meal time, because it is made of left over bread, croissons, brioche, etc… It is a great recipe to use leftover food. And very delicious! My friend told me I should try to transform this cake into cupcakes and I excepted the challenge 🙂


-4  few days-old all butter croissants
-300 ml full fat milk
-200 ml cream
-2 eggs (separated)
-8 Tbsp brown sugar
-2 Tbsp icing sugar
-2 tsp vanilla seeds essence (or 1 vanilla pod)
-half of finely grated lemon zest (unvaxed)
-80 gr almond flakes (or finely ground walnut)
-3 apples
-5 g butter
-1 teaspoon cinnamon 
-2 Tbsp apricot jam
-butter for greasing
-12 tsp ob breadcrumbs
  1. Take a cupcake tin and grease the holes with butter. Sprinkle in each hole a tsp of breadcrumbs and shake it so it sticks to the sides. Preheat oven to 180 C.
  2. Heat the milk and cream on medium in a saucepan with 3 Tbsp sugar.
  3. Put the egg yolks into a bowl then add the vanilla, 3 Tbsp sugar, lemon zest and whisk briefly, then add the milk and stir all together.
  4. Cut the croissants in cubs and then mix with the milk mixture and leave it to soak for about 5 minutes, then using an ice cream scoop arrange nicely on the bottom of the cupcake tin.
  5. Peel the apples, remove the cores then slice finely. Heat the butter in a saucepan, add the apple slices, 2 Tbsp sugar and cinnamon. Heat on medium for about 5  minutes until gets soft but not mushy. Sprinkle the top with the almond flakes.
  6. Place the tin in the oven and bake for 35-40 minutes. When done let it cool a little, place them on a baking tray.
  7. Before the end of baking put the egg whites into a bowl and using the electric mixer whip it with the icing sugar for about 10 minutes until is shiny and firm. Add 2 Tbsp jam and fold in carefully.
  8. Spoon the egg whites over the top of apples, and arrange it nicely: you can make patterns with a fork or just make it rustic with the back of a spoon. I used an icing bag with a decorator tip at the end and tried two different designs.
  9. Put it back in the oven for only few minutes. Watch them closely because they shouldn’t burn only get a golden and crispy look.
  10. These are best when served warm.






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