Cherry Muffins Topped with Chocolate and Vanilla Creams
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 cups self-rising flour (sifted)
- 1 tsp Baking powder
- ½ cup light brown sugar
- 0.333 cup melted butter
- ¾ cup milk
- 1 egg
- 12 Sour cherry (from a jar or can, drained)
- For the buttercream
- ½ cup unsalted butter
- 2 ¼ cups powdered sugar
- Almond extract
- For the chocolate buttercream
- ½ cup unsalted butter
- 2 cups powdered sugar
- ½ cup cocoa powder
- 1 Tbsp cream (48% fat)
- To decorate
- 12 sugar heart (decorative)
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 12 hole muffin tin.
2.
Put all the ingredients, except the cherries in a mixing bowl and mix until well blended.
3.
Spoon the mixture into the tins, to half fill them. Place a cherry on top and cover with the rest of the mixture.
4.
Bake for 20-25 minutes, until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter in a bowl until soft.
6.
Sift in the icing sugar and beat well. Beat in the almond extract.
7.
Spoon into a piping bag and pipe on top of each cake.
8.
For the chocolate buttercream: beat the butter until very soft. Sift in the icing sugar and cocoa and beat well until smooth. Gradually beat in the cream until spreadable.
9.
Spoon into a piping bag and pipe a swirl on top of the almond buttercream.
10.
Place a sugar heart on top of the chocolate buttercream.
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