cupcakes with lemon and cherries
Cupcakes with lemon and cherries are a delightful treat that combines the zesty brightness of lemon with the sweet-tartness of cherries. These cupcakes often feature a light and fluffy lemon-infused cake base, which provides a refreshing citrus flavor that pairs beautifully with the cherries. The cherries can be incorporated into the batter, used as a filling, or placed on top as a garnish, depending on the recipe's design.The cupcakes might be topped with a lemon buttercream or cream cheese frosting, which complements the fruit flavors and adds a creamy texture to the dessert. Some variations include a cherry glaze or a lemon glaze drizzled over the top for an extra burst of flavor and a visually appealing finish. The combination of lemon and cherries not only creates a harmonious balance of flavors but also offers a vibrant contrast in colors, making these cupcakes as attractive as they are delicious.These cupcakes are perfect for various occasions, from summer picnics to festive gatherings, and are often appreciated for their bright, cheerful presentation and the delightful interplay of sour and sweet notes. They embody the joy of seasonal ingredients and are a popular choice for those who enjoy fruit-flavored desserts with a twist.
Equipment
- 1 deep bowl
- 1 oven
Ingredients
- 100 g. Oil
- 120 g. Granulated sugar
- 1 egg yolk +1
- 2 c. Salt
- vanilla
- 4 g. Baking powder
- 190 g. Flour
- 20 g. Cocoa
- For the cream:
- 3 egg yolks +1
- 80 g. Sugar
- juice of 3-4 lemons
- grated lemon rind
- 90 g. Cold butter cut
Instructions
- To prepare the dough, first sift the flour into a deep bowl, add sugar, softened butter, cut into pieces, egg yolk, cocoa, baking powder and salt.
- Mix quickly until all ingredients form a soft, moist dough. Shape it into a ball, wrap in plastic wrap and store in the refrigerator for 30 minutes. For the lemon cream shake ytsata, egg yolks, sugar, lemon juice and zest. Transfer to a saucepan or casserole and add the oil.
- Heat on low heat with stirring until butter is completely melted. It is preferable to work in a water bath. Cook for 6 minutes, stirring continuously, until you are sure that the cream reaches boiling point. Remove from heat and add 2-3. L. Of wild cherries and some of their syrup.
- Leave to cool. Already chilled dough, roll, sprinkle it lightly with flour, then cut into circles and fill the forms for cupcakes, which have previously smeared with vegetable oil. Prick with a fork at the base in several places, cover with parchment paper, put on her small amount of lentils, beans and so on..
- (This will keep the dough in the selected shape) and bake in oven for 10 minutes 180`C. Remove from oven and let cool well. Then fill cupcakes with lemon cream with wild cherries Amarena Fabbri and bake at 180`C for another 15 minutes.
- Serve the finished cupcakes decorated with several wild cherries and sprinkled with a little of their aromatic syrup.