Cherry Cupcakes
8 servings
30 minutes
Cherry cupcakes are a refined combination of airy batter and the bright, tangy flavor of juicy berries. Originating from American cuisine, these small desserts have conquered the world with their elegance and convenience. The sweetness of vanilla batter harmonizes with refreshing cherries, while the delicate meringue adds sophistication to the cupcakes. They are prepared for both festive tea parties and cozy home gatherings. The cream can be slightly baked to create a crispy caramel crust. Cherry cupcakes offer the perfect balance of flavor and texture, where the tender, slightly moist batter is complemented by tart fruity freshness, making each bite a true delight.
1
Take the cherry out of the freezer and let it thaw.
- Frozen cherries: 300 g
2
Melt the butter and let it cool.
- Butter: 60 g
3
Sift the flour, add the dry ingredients, and mix.
- Wheat flour: 220 g
- Soda: 0.8 teaspoon
- Vanillin: 0.5 teaspoon
- Salt: pinch
4
Mix eggs, butter, and milk.
- Chicken egg: 2 pieces
- Butter: 60 g
- Milk: 0.7 glass
5
Pour the liquid into the dry mixture and mix well (the dough should be thick and lump-free).
6
Add the contents of the package (I use frozen cherries 'Global Village') to the dough (along with the liquid). Mix everything and distribute into molds.
- Frozen cherries: 300 g
7
Bake for 25-30 minutes at 200 degrees (check readiness with a wooden stick - it should come out dry from the cupcake).
8
To make protein cream, you need to whip the egg whites to stiff peaks.
- Chicken egg: 2 pieces
9
Carefully add powdered sugar. You can add vanilla sugar.
- Sugar: 200 g
- Vanillin: 0.5 teaspoon
10
Put the cream in a pastry bag, decorate the cooled cupcakes, and place them in the oven for 5-10 minutes at 175 degrees.