Mini Cherry-Cupcakes
Ingredients for the dough:
| Quantity | Ingredient |
| 65 g | sugar |
| 1 tsp. | vanilla sugar |
| 1 | egg |
| 50 ml | sunflower oil |
| 85 ml | milk |
| 120 g | wheat flour type 405 |
| 3 g | baking powder |
| 2 tbsp. | coca powder |
| 1/4 tsp. | salt |
| 75 g | dark chocolate glaze |
Ingredients for the cherry cream:
| Quantity | Ingredient |
| 50 g | STÄDTER-Whipped Cream Fix Cherry |
| 50 ml | water |
| 250 ml | cream |
Ingredients for the decoration:
| Quantity | Ingredient |
| fresh cherries | |
| small flowers |
Preparation
Working time: approx. 40 min. Baking time: approx. 10 min.
Preparation of the dough:
Beat the egg with the sugar and vanilla sugar until fluffy. Gradually add the oil to the mix. Mix the flour with thebaking powder, cocoa powder and salt, and stir into the mix alternately with the milk. Finally, chop and fold in the couverture chocolate. Line a muffin tray with paper cases and fill each up to around half full. Bake the cupcakes in a preheated oven at 180 °C (conventional oven, fan assisted 160 °C) for approx. 10 minutes. Take the cupcakes out of the tray, and let them cool down on a cake rack.
Preparation for the cherry cream:
First whisk 250 ml unsweetened cream until stiff and refrigerate; then mix 50 g of STÄDTER cream stabiliser with 50 ml of water (approx. 20°C) and gradually fold in the refrigerated whipped cream. Once mixed, return to the refrigerator.
To decorate:
Using a piping bag with a star nozzle, pipe the cherry cream onto the cupcakes, finishing each with an attractive peak, then decorate with cherries and small flowers.
Baking time:
Bake it at 180 °C top/bottom heat (160 °C fan) for approx. 10 minutes.
