John Myers
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Cherry Cookies Cupcakes
The perfect cherry cookies cupcakes recipe with a picture and simple step-by-step instructions.
For the dough (12 pieces)
- 2 Eggs
- 150 g Sugar
- 120 g Butter
- 120 ml Milk
- 175 g Flour
- 2 tsp Baking powder
- 1 Pck Bourbon vanilla sugar
- A hAndful of cherries strAight from the glAss or fresh
For the frosting
- 250 g Mascarpone
- 200 ml Whipped cream
- 50 g Sugar
- 1 Pck Bourbon vanilla sugar
- 100 g Chocolate Cookies
- Prepare a muffin tin – either line it with paper liners (which is easier and then makes less mess) or butter and flour. Preheat the oven to 180 degrees. (Two-sided heat)
- Melt the butter and set aside. Weigh out the flour, mix with baking powder and salt and also set aside.
- Beat eggs, sugar and vanilla sugar until frothy. Add butter and stir well. Mix in the flour and stir briefly. Finally add the milk.
- Fill 2/3 of the batter into the molds, add 2 (or 3) cherries and bake for about 25 minutes. Don’t forget your chopstick sample! After baking, remove the cupcakes from the tray and let them cool down completely.
- Process cookies into crumbs – very easy in a blender. If you don’t have one, put the cookies in a freezer bag and knock them down with a meat mallet.
- Whip the whipped cream until stiff. Briefly stir the mascarpone, sugar and vanilla sugar with a hand mixer until creamy, then mix in the cookie crumbs. Fold in whipped cream with a whisk.
- Fill the frosting and crème into a piping bag and apply swirls to the cupcakes – I used a 16 mm star nozzle. For the decoration I put a cherry on top and cut 4 cookies into pieces and also put them next to them. If you want it even more chocolatier, sprinkle the cupcakes with chocolate sprinkles.
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