Tuesday, September 25, 2012

Sour Cherry Cupcakes

Here comes my undisputed favourite treat from my party buffet: I’m totally fond of these cute cupcakes! Beware! The frosting is quite heavy... But oh so delicious...

(slightly adapted from one of my new favourite books – thanks for the tip Nadina! – Süsse Sünden by Tarek Malouf and the Hummingbird Bakery)

For the cupcakes:
80g soft butter
280g sugar
240g flour
1 tablespoon baking powder
¼ teaspoon salt
2 eggs
240ml milk
150g sour cherries (from the glass), drained and chopped

Preheat the oven to 190°C (convection oven 170°C). Line a 12-mould muffin pan with paper cases.

In a bowl, mix butter, sugar, flour, baking powder and salt with a hand mixer on low speed until you have a “sandy” mass.

Mix eggs and milk. Slowly add about three fourths of this to your batter until it’s blended well. Scrape down the bowl with a ladle. Add the rest of the egg-milk-mixture and beat on middle speed with your electric hand mixer. Fold in the cherries until they are evenly dispersed.

Fill the 12 paper cases (to about two thirds). If you have remaining dough, fill it into more paper cases (I ended up with 16 cupcakes). Bake the cupcakes in the middle of the oven for about 20 minutes until they have risen and the surface is springy. Test if they are done with a wooden skewer. If it comes out clean, your cupcakes are done.

Let cool in the pan for a few minutes. Then, release from the pan carefully and let cool completely.

(Scroll down for the frosting)

In the meantime, prepare your frosting:
500g icing sugar
160g very soft butter
50ml milk
(80g sour cherries, drained and chopped, some left whole for the decoration)

In a bowl, mix icing sugar and butter with a hand mixer on low speed. Slowly add the milk while constantly beating. Then, beat on high speed until you have a light and fluffy batter. At this point, you can add the cherries which I left out. 

Spread the frosting onto your cupcakes. Decorate with remaining sour cherries if you like. Put the cupcakes in a cool place until you serve them.

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