Bird Cherry Cupcakes with Buttercream
Fragrant, tender and very delicious cupcakes whose taste is enhanced by the cream. Bird cherry is an indispensable ingredient (it can be purchased in stores in the spice departments). I recommend using wide molds to maintain the balance of batter and cream. Instead of many small molds, it is permissible to use one large one.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- ground bird cherry 150 g
- milk 250 ml
- eggs 3
- sugar 150 g
- butter 100 g
- baking powder 2 tsp
- flour 150-200 g
- cream 33-35% 250 ml
- cream cheese 150 g
- sugar 150 g
- vanilla bean
Instructions
Step 1 of 14
Bring the milk to a boil.
Step 2 of 14
Pour hot milk over the bird cherry. Leave for 1 hour.
Batter Preparation
Step 3 of 14
Cream the butter and sugar.
Step 4 of 14
Add eggs and mix.
Step 5 of 14
Add bird cherry, mix.
Step 6 of 14
Add flour and baking powder, knead the batter.
Step 7 of 14
Distribute the batter into molds.
Step 8 of 14
Place in an oven preheated to 180 degrees. Bake for 20–25 minutes. Cool.
Cream Preparation
Step 9 of 14
Cut the vanilla bean and extract the seeds.
Step 10 of 14
Beat sugar with cream.
Step 11 of 14
Add cheese and mix gently (without beating).
Step 12 of 14
Add vanilla seeds, mix.
Step 13 of 14
Spread the cream on the cooled cupcakes. Add sprinkles if desired.
Step 14 of 14
If any extra cream remains, it can be poured into molds and frozen to make a delicious ice cream.