Cupcakes with cherries

Preparation of cupcakes: We start by preparing the cupcake batter, making sure all ingredients are at room temperature. The eggs are beaten well with sugar, using an electric mixer or a whisk, until we achieve a thick and airy foam. This step is essential, as the incorporated air will help the cakes rise during baking. Once we have the desired consistency, we add the melted butter, allowed to cool slightly, and mix until fully incorporated. Then, we add the fruit puree, which can be strawberry, raspberry, or any other preferred fruit, to bring a note of freshness and flavor.

In a separate bowl, we sift the flour, cocoa powder, salt, and baking powder. This procedure not only eliminates any lumps but also helps aerate the dry ingredients. Gradually, we add the dry ingredient mixture to the egg, butter, and puree composition, gently mixing with a spatula to avoid deflating the foam. Finally, fold in the chocolate chips, which will add a decadent touch to the cupcakes. Once we have a homogeneous mixture, we place the cupcake liners on a baking tray and fill them with batter, being careful to leave some space for rising. We bake at a moderate temperature for about 30 minutes, performing the toothpick test to ensure they are perfectly baked. After baking, we let the cupcakes cool on a rack, where they will air out and become fluffier. In total, this recipe should yield 12 delicious cupcakes.

Preparation of frosting: While the cupcakes are baking, we will prepare the frosting, which will add a delicious and attractive layer on top. In a heatproof bowl, the egg whites are mixed with sugar and a pinch of salt. This mixture is placed over a double boiler, where it will be gently heated, stirring constantly, until the sugar completely dissolves. Once the sugar is dissolved, we take the bowl off the double boiler and use a mixer to beat the egg whites until we achieve a firm and glossy meringue. It is important to ensure that the mixture is well beaten to achieve an airy texture.

Then, we add the butter, cut into small cubes, one at a time, mixing well after each addition. This process will transform the meringue into a smooth and rich cream. Finally, we add the cherry puree and, if desired, a few drops of food coloring to achieve a vibrant appearance. We continue to beat the cream for about 5 minutes until it becomes thick and easy to spread. If the cream curdles, don't worry; it's a common occurrence; add a few cubes of butter and mix again or use an immersion blender to achieve a uniform texture. Make sure the frosting is firm enough to be used for decoration but creamy enough to spread easily. Once the cupcakes have completely cooled, we can decorate them to our liking, letting our imagination run wild. This recipe is not only simple but also offers an explosion of delicious flavors, perfect for any occasion!

 Ingredients: For cupcakes; 1 cup flour, 3 medium eggs, 1 cup sugar, 2 tablespoons cocoa powder, 1 cup cherry puree, 1 teaspoon baking powder, a pinch of salt, 1/2 cup butter at room temperature, 2 tablespoons chocolate chips. For frosting: 2 egg whites, 200 g sugar, 250 g butter at room temperature, 70 g cherry puree.

 Tags:  eggs unt flour sugar fruits chocolate cocoa sour cherries vegetarian recipes recipes for children