John Myers
Cupcakes Black Forest Cherry
The perfect cupcakes black forest cherry recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 1 P Baking powder
- 0,5 Tl Baking soda
- 2 El Cocoa powder
- 3 El Chocolate sprinkles
- 2 Eggs
- 120 g Brown sugar
- 80 ml Vegetable oil
- 250 ml Milk
- 1 glass Sour cherries
- 1 Shot Kirsch
- 2 El Food starch
- 400 ml Cream
- 2 P Vanilla sugar
- 2 P Cream stiffener
- Chocolate sprinkles
- Decorative cherries
- Preheat the oven to 180 degrees top-bottom heat. Grease and flour a cupcake tin. Drain the cherries in a sieve.
- Mix the flour, baking powder, baking soda, cocoa powder and chocolate sprinkles well in a bowl.
- In another bowl, break the eggs and stir gently with a whisk.
- Then add sugar, oil and milk and stir well.
- Add the dry ingredients and mix everything well until it is evenly moist.
- Finally fold in half a glass of sour cherries.
- Fill the dough into the baking pan and bake for about 20 minutes (I had dough over it and made muffins out of it)
- In the meantime, bring the second half of the cherries to the boil in a saucepan with 2 tablespoons of cornstarch and stir in a dash of kirsch, let it cool.
- After baking, turn the cakes out of the mold and fill with the cherry mixture, leave to cool.
- Whip the cream with the cream stiffener until stiff, sprinkle on the cupcakes and decorate with chocolate sprinkles and decorative cherries.
- For children, replace kirsch with cherry juice.
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