воскресенье, 6 ноября 2016 г.

Black Forest Cupcakes

Black Forest Cupcakes


Black Forest Cupcakes


Ooh that looks so dainty and beautiful! Love it!


G’day Bee! LOVE Black forest cake and love your cupcakes, true!


Sadly, the cherry season is over here, but gives me something next year to look forward to making thanks to you!


Cheers! Joanne


@mickeydownunder


Real Black Forest Cake has Kirsch, a German cherry brandy, soaked into the cake.


That’s missing in this recipe. It makes for a more adult flavor children may not like.


Still I suppose one could experiment…


Yes I skipped it to make it kids-friendly.


Wanda, recipe updated, please check for answers.


Love the cupcakes, and the flavors are my favorite.


WOW!! I love black forest cake but never thought of making it as a cupcake! Will definitely try this recipe! Thanks!


Would like to try yr recipe. Pls advise what you mean squeeze the whipped cream.Thank u.


Sori do I hv to whip the cream?


stunning food clicks,these cupcakes look so gorgeous with those glistening cherries on top,yummy…terrific recipe and beautiful presentation :-)


they look yummy!


Hi Bee, the cupcakes look so tempting! I’d like to ask if I have leftovers, how can I store them? As I understand the fresh whipped cream and cherries can’t be left long in room temperature in our Malaysian weather, but if I place them in the fridge, the cakes will be hardened… Any advice? Many thanks in advance!


Well, you have to keep it in the fridge if you want to store them.


Serve them as de-constructed cupcakes! Meaning you serve them with the whipped cream, chocolate shavings or sauce and cherries on the side. It’s lots of fun for kids to put it together themselves.That way you can reserve the rest of the cakes and just pull out what you need as you go.


I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.


Hi, how do you heat the corn oil and add the chocolate to it?


should you heat the oil very hot or just heat it up a little then add the chocolate to it?


I just made these cupcakes today and they turned out really yummy, but they deflated shortly after I took them out of the pan and put them on a wire rack to cool. How do I prevent this next time?


These look amazing! I love cherries and chocolate, so this is the perfect recipe! Love the cherry in the middle too!


stunning food clicks,these cupcakes look so gorgeous with those glistening cherries on top,yummy… –


by Kumar’s Kitchen,


August 29, 2013


stunning food clicks,these cupcakes look so gorgeous with those glistening cherries on top,yummy…


Black forest cupcakes – your favorite cake in a petite cupcake size. Amazing and delicious. Get the recipe now


40g (1.5 oz) Corn oil


10g (0.4 oz) Cocoa powder


70g (2.5 oz) Chocolate


45ml Water


40g (1.5 oz) cake flour (preferred) or all-purpose flour


3 Egg yolks


3 Egg whites


30g (1 oz) sugar


1/2 tsp cream of tartar


1 can Cherry Pie Filling


Fresh cherries


Whipping cream


Preheat oven to 180C (356F) and lined muffin pan with cupcake liners.


Heat up corn oil, remove from heat and add in cocoa powder and chocolate, stir until chocolate melted.


Add in water, flour and egg yolks, well mixed and set aside.


Beat egg whites with cream of tartar and sugar in a large mixing bowl till peak form, fold the meringue into the egg yolk mixture in 3 batches till fully incorporated.


Pour the batter into the lined muffin pan and bake in preheated oven for 25 mins. Remove the cupcakes from oven once it is cooked and cool completely on a wire rack.


From the top of the cupcake, make a small hole in the center of each cupcake, and brush the canned cherry syrup in the hole, then stuff a canned cherry inside it.


Squeeze whipped cream on top of the cupcake and garnish with fresh cherry and shredded chocolate.


Growing up, one of the cakes that I loved the most was Black Forest cake. I guess I was always tempted by the dark and chocolate cake topped with cream. Plus, Black Forest cake always looks so pretty with so many cherries that I just want to have a bite of the cake, and the cherries!


Now think of the same deliciousness, in the form of cupcakes. That’s exactly what I have for you today: Black Forest cupcakes! I saw this recipe and photos on my contributor’s Facebook page and I just had to ask her to share the Black Forest Cupcakes recipe here with us.


The texture of this cupcake is lighter compared to the regular Black Forest Cake. It’s perfect as an afternoon tea, with a cup of coffee or tea. I especially love the hidden treasure inside the cupcake, which is the cherry pie filling and the fresh cherry. The top is fluffy whipped cream and shredded chocolate. Anyway, each bite is just delightful, and you will just love how it looks. Happy baking!


stunning food clicks,these cupcakes look so gorgeous with those glistening cherries on top,yummy… –


by Kumar’s Kitchen,


August 29, 2013


stunning food clicks,these cupcakes look so gorgeous with those glistening cherries on top,yummy…


Black forest cupcakes – your favorite cake in a petite cupcake size. Amazing and delicious. Get the recipe now


40g (1.5 oz) Corn oil


10g (0.4 oz) Cocoa powder


70g (2.5 oz) Chocolate


45ml Water


40g (1.5 oz) cake flour (preferred) or all-purpose flour


3 Egg yolks


3 Egg whites


30g (1 oz) sugar


1/2 tsp cream of tartar


1 can Cherry Pie Filling


Fresh cherries


Whipping cream


Preheat oven to 180C (356F) and lined muffin pan with cupcake liners.


Heat up corn oil, remove from heat and add in cocoa powder and chocolate, stir until chocolate melted.


Add in water, flour and egg yolks, well mixed and set aside.


Beat egg whites with cream of tartar and sugar in a large mixing bowl till peak form, fold the meringue into the egg yolk mixture in 3 batches till fully incorporated.


Pour the batter into the lined muffin pan and bake in preheated oven for 25 mins. Remove the cupcakes from oven once it is cooked and cool completely on a wire rack.


From the top of the cupcake, make a small hole in the center of each cupcake, and brush the canned cherry syrup in the hole, then stuff a canned cherry inside it.


Squeeze whipped cream on top of the cupcake and garnish with fresh cherry and shredded chocolate.


0


Black Forest Cupcakes


Makes 12 | Prep Time: 20 mins | Bake Time: 25 mins


Adapted from Pooi Sam


Contributor: CP Choong


Ingredients:


40g (1.5 oz) Corn oil


10g (0.4 oz) Cocoa powder


70g (2.5 oz) Chocolate


45ml Water


40g (1.5 oz) cake flour (preferred) or all-purpose flour


3 Egg yolks


3 Egg whites


30g (1 oz) sugar


1/2 tsp cream of tartar


1 can Cherry Pie Filling


Fresh cherries


Whipping cream


Method:


Preheat oven to 180C (356F) and lined muffin pan with cupcake liners.


Heat up corn oil, remove from heat and add in cocoa powder and chocolate, stir until chocolate melted.


Add in water, flour and egg yolks, well mixed and set aside.


Beat egg whites with cream of tartar and sugar in a large mixing bowl till peak form, fold the meringue into the egg yolk mixture in 3 batches till fully incorporated.


Pour the batter into the lined muffin pan and bake in preheated oven for 25 mins. Remove the cupcakes from oven once it is cooked and cool completely on a wire rack.


From the top of the cupcake, make a small hole in the center of each cupcake, and brush the canned cherry syrup in the hole, then stuff a canned cherry inside it.


Squeeze whipped cream on top of the cupcake and garnish with fresh cherry and shredded chocolate.


Cook’s Notes:


Use baking chocolate for this recipe, or chocolate with 32%, 55%, 64% and 72% cocoa in the chocolate. The taste will be richer with higher percentage of cocoa.


This cupcake recipe is not very sweet. If you like it sweeter, please add more sugar


Original article and pictures take http://rasamalaysia.com/black-forest-cupcakes-recipe/ site

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