Bird-cherry cupcakes with butter cream
Delicious, tender, flavorful cupcakes. The cream perfectly complements the taste.
The cherry does cannot be replaced (it is sold in stores, you can find her in departments with spices).
I advise you to use a wide molds, not to get a lot of dough and a little cream.
Also, instead of the small molds, you can use most.
Of a specified number of turns 20-25 cupcakes.
The cherry does cannot be replaced (it is sold in stores, you can find her in departments with spices).
I advise you to use a wide molds, not to get a lot of dough and a little cream.
Also, instead of the small molds, you can use most.
Of a specified number of turns 20-25 cupcakes.
Ingredients
- 150 g ground cherry
- 250 ml of milk
- 3 eggs
- 150 g sugar
- 100 g butter
- 2 tsp. baking powder
- 150-200 g flour
cream:
- 250 ml cream 33-35%
- 150 g cottage cheese (Almatti)
- 150 g sugar
- vanilla stick (or 2 tsp. vanilla sugar)
Preparation
Milk, bring to boil.
Hot milk, pour the cherry tree, leave on for 1 hour.
Oil to mix with sugar.
Add eggs, stir.
Add the cherries and mix.
Add baking powder and flour, knead the dough.
Put the dough in the molds.
Place in a preheated 180 degree oven, bake for 20-25 minutes.
Cool.
Prepare the cream.
Stick vanilla cut.
Remove the seeds.
Whip cream with sugar.
Add Almette, gently stir (not beat).
Add vanilla seeds and mix.
On the cooled cupcakes to put the cream.
If desired, garnish with topping.
If you have cream, you can put it into molds and freeze.
Get delicious ice cream.
Bon appetit!
