Black Forest Cupcakes

This is one of the cake recipes I have from my Grandma that I adapted for Cupcakes. Makes 6 delicous Cupcakes:

For the Cupcakes:

  • 2 Egg Whites
  • 1 package of Vanilla Sugar (or 10g of homemade vanilla sugar)
  • 2 Egg Yolks
  • 2 Tbsp Hot Water
  • 50 g Sugar
  • 25 g Flour
  • 25 g Corn or Potato Starch
  • 10 g Dark Cocoa Powder

Beat egg whites and vanilla sugar until stiff. It must be so stiff that you can flip the bowl over your head without the egg white rain onto your head 😉 In another bowl beat egg yolks, hot water and sugar until light and fluffy. Sift in the flour, starch and cocoa onto the egg yolks and mix thoroughly. If it is too dry to mix add a little of the egg white. Then fold in the egg white. Transfer the mixture to a muffin tin. I have one mold that makes the cupcakes look like a birds nest or a upside down muffin with a scooped out center. It is important not to line the pan with paper cups, so grease the pan if needed. Spread the batter evenly and bake for 20 Minutes at 175°C until a inserted scewer comes out clean. Let the cakes rest in the hot pan for 5 minutes before removing from the pan and let them cool completely on a wire rack.

If you are using a normal Muffin tin, place the muffin upside down and core the cupcake to make room for the cherry filling. Use a cupcake corer or a teaspoon.

For the filling:

  • ca. 100 g Canned Cherries (not too sweet ones!)
  • 1 Tbsp Starch
  • 2 Tbsp Kirschwasser (a spirit made from cherries)

Mix Starch and Kirschwasser thoroughly so there are no chunks. Place the cherries in a pot and add the starch-kirschwasser-mixture. Cook with medium heat until the liquid starts to stiffen. Let it cool a little and fill it into the cupcakes that you cored. You can also substitute the filling with Cherry Jam with Cherry pieces and add some Kirschwasser.

For the topping:

  • 200 g Cream (chilled)
  • 1 pack cream stiffener
  • 2 Tbsp Kirschwasser
  • Shaved dark Chocolate for decoration
  • 6 glaced Cherries for decoration

Beat the cream with the stiffener until stiff (not too long, we don’t want butter and yes that happened to me more than once…). Then add the Kirschwasser and stir it in. You will see that the alcohol affects the consistency of the cream, so make sure it the cream is really stiff before adding the alcohol. If you add too much of the alcohol the topping will run off later. If you want to add more booze to the cupcakes soak the baked dough or add more to the filling AFTER cooling 😉

Spread the topping around the cupcake sleek and pipe with a star nozzle onto the top. Then scatter shaved chocolate over the cupckae (don’t forget the sides) and place the glaced cherry on top. They taste best when they had some time to infuse.

2 thoughts on “Black Forest Cupcakes

  1. Pingback: Red Wine Cake | Schabakery

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