Cherry cream cupcakes
Cherry Cream Cupcakes: A Sweet and Aromatic Indulgence
Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Servings: 12 cupcakes
When it comes to desserts, cherry cream cupcakes are a choice that not only pleases the eye but also delights the palate. Combining beauty with delicious flavors, these individual treats are perfect for any occasion, from parties to quiet evenings at home. With a fluffy interior and a cherry cream that will pamper your senses, this recipe is easy to make and a true pleasure to enjoy.
Recipe History:
The origins of cupcakes are shrouded in mystery, with deep roots in the sweet traditions of baking. Each culture has contributed unique elements, and today, these delights are loved worldwide. Adding fruits like cherries not only enhances the flavor but also brings a touch of freshness and vitality to the dessert.
Required Ingredients:
*For the cupcakes:*
- 2 large eggs
- 100 g melted butter
- 200 g flour
- 140 g sugar
- 6 tablespoons warm milk
- 1 teaspoon baking powder
- 1 packet vanilla sugar
- A pinch of salt
*For the cherry cream:*
- 200 g frozen cherries (with pits)
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 200 g sweetened liquid cream
Necessary Equipment:
- Electric mixer
- Cupcake tray (with paper liners)
- Blender
- Cooking pot
- Spatula
- Piping bag for decoration
Step by Step: Making the Cupcakes
1. Prepare the ingredients:
Start by gathering all the ingredients you will use. Make sure the butter is melted and slightly cooled before use, and that the milk is warm to achieve a smooth mixture.
2. Beat the eggs:
In a large bowl, mix the whole eggs with a pinch of salt until they become frothy and change to a light yellow color (about 2-3 minutes).
3. Add the sugar:
Slowly incorporate the sugar and vanilla sugar, continuing to mix for 3-4 minutes until the mixture is well aerated.
4. Incorporate the butter and milk:
Add the melted butter and warm milk, gently mixing after each ingredient to maintain the airiness.
5. Flour and baking powder:
In a separate bowl, sift the flour together with the baking powder, then gradually fold the flour mixture into the wet ingredients. Use a spatula to mix, being careful not to overmix.
6. Prepare the tray:
Place the paper liners in the cupcake tray and fill each liner with batter, leaving a little space at the top for them to rise during baking.
7. Baking:
Preheat the oven to 175°C (350°F) and bake the cupcakes for 23-25 minutes, or until they pass the toothpick test. They should be golden and fluffy.
8. Cooling:
After baking, allow the cupcakes to cool completely in the tray before removing them.
Making the Cherry Cream
1. Prepare the cherries:
Remove the pits from the cherries and blend them until you achieve a smooth puree.
2. Prepare the sauce:
Place the cherry puree in a pot over medium heat, adding the two tablespoons of sugar. Let it boil for a few minutes, stirring constantly.
3. Thicken the sauce:
Mix the cornstarch with a little cold water, then add a bit of the cherry sauce and mix well. Pour the mixture back into the pot with the cherry sauce, stirring constantly until it thickens. Allow it to cool completely.
4. Prepare the whipped cream:
In a clean bowl, whip the liquid cream until it becomes fluffy. Then, gently fold in the cooled cherry sauce, mixing on low speed until well combined.
Assembling the Cupcakes
1. Decoration:
Using a piping bag, generously top each cupcake with a layer of cherry cream. You can use different piping tips to add a decorative touch.
2. Serving:
These cherry cream cupcakes are best served at room temperature or chilled. You can add a few fresh cherries on top for an even more appealing look.
Personalized Variation:
If you don't have cherries, don't worry! You can use any other flavorful fruits, whether fresh or frozen, such as raspberries, strawberries, or even peaches. Each variation will bring a unique flavor to your dessert.
Helpful Tips:
- Make sure all ingredients are at room temperature for an even texture.
- The cupcake tray can be replaced with silicone molds, which make it easier to remove the cakes.
- If you want to save time, you can prepare the cherry sauce a few days in advance and store it in the fridge.
Nutritional Information:
Each cupcake contains approximately 250 calories, providing a good source of carbohydrates and healthy fats from the butter and cream. Cherries add antioxidants and vitamins, making it an excellent choice for a healthier dessert.
Frequently Asked Questions:
- Can I use other types of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the texture may vary.
- How can I store the cupcakes?
They can be stored in the fridge in an airtight container for 3-4 days, but they are best enjoyed fresh.
Serving Suggestions:
These cherry cream cupcakes pair perfectly with a cup of green tea or a refreshing fruit drink. You can also create a dessert platter with various flavors to delight guests at parties.
Enjoy every bite of these delicious cupcakes and let their flavors transport you! They are sure to become a favorite for both you and your loved ones. Enjoy!
Ingredients: 2 eggs, 100 g melted butter, 200 g flour, 140 g sugar, 6 tablespoons warm milk, 1 teaspoon baking powder, 1 packet vanilla sugar, a pinch of salt. Cream: 200 g frozen cherries (weighed with pits), 2 tablespoons sugar, 2 teaspoons starch, 200 g sweetened liquid cream.
