Cherry Cupcakes with White Chocolate
4 servings
30 minutes
Cherry cupcakes with white chocolate are an exquisite combination of tenderness and rich flavor. Their history roots back to European baking traditions, where berries and chocolate create a harmonious duet. The sweetness of white chocolate complements the light tartness of cherries, creating a balance of flavors that unfolds pleasantly with each bite. These cupcakes have an airy texture, softness, and unique aromatic depth thanks to vanilla essence. They are perfect for morning coffee, elegant tea parties, or festive desserts. The simplicity of preparation makes them accessible even for novice bakers. Baked to a golden crust, they retain juiciness inside while melted chocolate adds creaminess. This dessert is a true delight for gourmets and lovers of subtle flavor combinations.
1
Mix butter, sugar, and half of the chocolate. Melt over low heat and stir until smooth.
- Butter: 75 g
- White chocolate: 240 g
- Sugar: 0.8 glass
2
Lightly beat the egg, mix all other ingredients, add melted butter. Mix thoroughly.
- Chicken egg: 1 piece
- Cherry: 500 g
- Vanilla essence: 1 tablespoon
- Pancake flour: 2 glasss
- Milk: 0.5 glass
- Butter: 75 g
3
Pour the batter into small molds greased with vegetable oil. Bake for 20 minutes at 190 degrees.
- Butter: 75 g