by Sad Man’s Tongue, Recipe by Lulu’s Sweet Secrets
So we saw a wonderful photo of a cupcake posted by our friends over at Rockabilly Romania and we just had to follow the trail. Having recently added cherries to our logo it only seemed fitting.
So the trail ended at a blog called Lulu’s Sweet Secrets. The author is named Luciana who is originally from Brazil and she has a PhD Chemistry. Now we know a few PhDs in chemistry and they all party like rock stars. Luciana seems to brought the treats to the party with countless sweet treats.
Here is her recipe for Cherry Cupcakes and be sure to check out her blog Lulu’s Sweet Secrets.
- 1 cup cake flour, sifted
- ½ cup sugar
- 1 egg, room temperature
- ½ cup butter, softened
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
3 tablespoon milk
6 fresh cherries
Line 6 cupcake cups with papers lines. Preheat the oven to 350 degrees F.
Combine all ingredients in a stand mixer bowl and beat with the paddle attachment for about a minute or until light and creamy.
Fill each cupcake line two-thirds full with batter. Bake for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.
Assembly: With a small paring knife cut a cone out of the center of each cupcake. Add about 1 tablespoon cherry brandy compote (recipe below). Fill a pastry bag fitted with a star tip with the cherry white chocolate ganache (recipe below) and pipe on the cupcakes. Add one fresh cherry.
Cherry Brandy Compote
- 1/3 cup Brandy
- 1/3 cup sugar
- 1 Tb glucose syrup
- 1 Tb lime juice
1 cup fresh cherries, pitted
Place all ingredients in a sauce pan over medium heat. Stirring constantly with a wooden spoon about 10 minutes.
White chocolate and cherry ganache
- 1/2 cup heavy cream
- 16 ounces white chocolate, chopped
- 1/4 cup cherry brandy compote
Bring cream just to the boil in a small saucepan. Remove from heat, add chocolate, stand until melted (5 minutes), and stir until smooth and glossy. Refrigerate until firm yet still pliable (45 minutes-1 hour) then stir until smooth. Pour the cooled ganache into the bowl of a mixer and beat on high speed with whisk attachment for 5 minutes. Add the brandy compote and mix with a spoon to get a smooth cream. Transfer the mixture to a piping bag fitted a star tip.