Vanilla Cherry Cupcakes

Summary

Prep Time	35 mins
Cook Time	20 mins
Total Time	6 hrs 55 mins
Course	Dessert
Cuisine	European
Servings (Default: 12)

Ingredients

For the dough:

For the filling:

150 g cherry (s)
3 tablespoon cherry juice
3 tablespoon sugar
1 ½ teaspoon, leveled cornstarch

For covering:

250 ml cream
150 g chocolate, white
some food coloring, as needed

Instructions

Preheat the oven to 175 ° C.
For the dough:
In a large bowl, mix the flour, baking powder, baking soda and salt together.
Slit open the vanilla pods lengthways and scrape out the pulp. If you don`t have pods on hand, you can also use 3 packets of vanilla sugar with 125 g of sugar.
In a second bowl, beat the butter, sugar and the pulp of the vanilla pods with a hand mixer until creamy for a few minutes. Add one egg at a time and stir them in between. Alternately add the dry ingredients and the milk and briefly stir everything into a smooth dough. Only stir as much as is necessary to blend the ingredients.
Lay out a muffin tin with molds or cut parchment paper into square pieces and line them with them. Use a spoon to put the dough into the molds.
The cupcakes are baked in the oven for 20 minutes. Let them cool completely before filling them.
For the filling:
First of all, it should be said that the cupcakes taste wonderful even without a filling. Depending on my mood, or time, I also like to make it pure. It`s a great basic recipe that also works well with other toppings or fillings.
For the filling I used cherries from the glass and processed the juice at the same time. Of course, you can also take fresh ones. Quarter the cherries and bring to the boil with 2 tablespoons of juice and sugar in a saucepan. The cherries shouldn`t crumble.
Mix the cornstarch with the remaining tablespoon of juice in a glass and thicken the cherries with it. Let the cherry compote cool completely before filling the cupcakes with it.
To fill the cupcakes, use a knife to cut a cone from the top of the cupcakes. You can evenly hollow out the holes with a teaspoon. Fill them with the cooked cherries. Cut off the top of the cone so that only a lid remains and place it back on the cherry filling.
For covering:
Melt the cream and the broken white chocolate in a small saucepan. Stir regularly. Pour the chocolate cream into a bowl and leave it covered in the refrigerator for at least 6 hours, or better overnight.
Whip the cream until stiff (if necessary with some food coloring), pour into a piping bag and pipe onto the cupcakes.
TIP: If you prefer to enjoy the cupcakes neat, you can leave out the ganache. To decorate the cupcakes without topping, you can cut off the top of the cupcakes with a knife. However, the cupcakes need a certain height for this. So for this recipe I would divide the dough into 10-11 molds.
The cupcakes are then hollowed out and filled as usual. With a cookie cutter you can cut out the separated top and place it back on the cupcake. If necessary, you can refill some of the filling and sprinkle the cupcakes with powdered sugar.

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