Cupcakes with lemon cream and wild cherries, amazing and sweet delicacy! Decadent, seductive and enchanting with flavor, Amarena Fabbri today, more than a hundred years after its inception, is made from the same wild cherries from an old family recipe.

Exclusive product for toppings on ice creams and creams and an ingredient in magnificent chiyzkeykove and desserts, and a remarkable emphasis in many savory dishes. This recipe where wild cherries play a key role on the taste is aromatic cocoa cupcakes for a slightly crunchy texture filled with fragrant lemon cream and finishing touch – sprinkled with syrup and wild cherries Amarena Fabbri. Simply irresistible!

Cupcakes with lemon cream and wild cherries recipe

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.

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Cook Time 35

Total Time 35

Course Dessert

Cuisine American

Servings 4 people

Calories 652 kcal

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.

Video

Keyword cherries, lemon

How to cook cupcakes with lemon and cherries using air fryer

Cooking cupcakes with lemon and cherries using an air fryer is a novel approach that marries the convenience of modern technology with the timeless appeal of a classic dessert. The air fryer, known for its ability to crisp foods with minimal oil, can also be adept at baking by circulating hot air around the food, mimicking a convection oven environment.

To begin, one would prepare the cupcake batter by creaming together butter and sugar, then adding eggs, vanilla extract, and the zest of a lemon to infuse the mixture with a bright citrus note. In a separate bowl, dry ingredients including flour, baking powder, and a pinch of salt would be whisked together. These dry ingredients are then alternated with milk into the butter mixture to create a smooth batter. Finely chopped cherries, fresh or possibly drained from a jar if fresh ones aren’t available, would be folded into the batter to distribute their sweet-tart flavor throughout.

The air fryer basket would need to be prepared to accommodate the cupcakes. This could involve placing cupcake liners in an air fryer-safe pan or directly in the basket if it allows. The batter would then be spooned into the liners, careful not to overfill as the cupcakes will rise during cooking.

Setting the air fryer to the appropriate temperature is crucial; typically, a moderate heat of around 320°F (160°C) is recommended for baking, but this can vary depending on the specific model. The cupcakes would need to be baked in batches if the air fryer basket is small. The cooking time would likely range from 12 to 15 minutes, but attention should be paid to the cupcakes as they bake, checking for doneness with a toothpick inserted into the center coming out clean.

Tips for making cupcakes with lemon and cherries

Cooking Tips

Crafting cupcakes with lemon and cherries is a delightful dance of flavors that brings joy to the kitchen. The zesty lemon sings in harmony with the sweet, plump cherries, creating a symphony in every bite. I find using fresh ingredients elevates the experience; the aroma of zested lemon is simply uplifting. Gently folding the cherries into the batter feels like tucking little treasures into a golden treasure chest. When they emerge from the air fryer, a sense of pride swells—each cupcake is a small masterpiece. And oh, the patience needed to let them cool before frosting! It’s worth it, though, as the final touch of creamy frosting feels like bestowing a crown upon each one. These cupcakes are not just treats; they’re a labor of love, a testament to the joy of baking.

Serving suggestion

Serving cupcakes with lemon and cherries is an opportunity to share a little piece of happiness on a plate. I always feel a sense of excitement when presenting these colorful gems to friends and family. The vibrant yellow of the lemon zest paired with the deep red of the cherries makes for a visually stunning display that promises a burst of fresh, tangy sweetness. I recommend arranging them on a vintage cake stand for added charm, each cupcake sitting pretty like a sunbeam on a summer’s day. It’s heartwarming to see the smiles they bring as guests reach out to pick their own special treat. Offering a light dusting of powdered sugar just before serving adds a whimsical touch, like the first delicate snowfall of winter, making the moment of indulgence even more magical. These cupcakes are more than just a dessert; they’re a celebration of flavor and the simple joys that baking can bring to our lives.

Top 5 FAQs about cupcakes with lemon and cherries

How do I prevent the cherries from sinking to the bottom of the cupcakes? To keep cherries from sinking, chop them into small pieces and lightly coat them with flour before folding them into the batter. The flour helps to suspend the fruit evenly throughout the batter during baking.
Can I use frozen cherries instead of fresh ones for my cupcakes? Yes, frozen cherries can be used if fresh ones are not available. Make sure to thaw them completely and drain any excess liquid before chopping and adding them to the batter to prevent it from becoming too wet.
What’s the best way to incorporate lemon flavor into the cupcakes? For a robust lemon flavor, use both the zest and juice of fresh lemons. The zest provides a concentrated lemon essence without additional liquid, while the juice adds tanginess. Be mindful of the balance so the lemon doesn’t overpower the cherries.
How can I make sure my lemon and cherry cupcakes stay moist? Avoid overbaking, as this is a common cause of dryness. Use an ice cream scoop for even batter distribution and start checking for doneness a few minutes before the recipe’s suggested time. A toothpick inserted into the center should come out clean or with a few moist crumbs.
What frosting pairs well with lemon and cherry cupcakes? A lemon buttercream or cream cheese frosting complements the flavors well. For an extra touch, add lemon zest to the frosting for a burst of flavor. Ensure the cupcakes are completely cool before applying the frosting to prevent it from melting.

In conclusion, cupcakes with lemon and cherries are a delightful confection that marries the bright, tart notes of lemon with the sweet, juicy essence of cherries. They embody a perfect balance of flavors that can brighten any occasion. The process of making them is as rewarding as it is enjoyable, offering bakers a chance to infuse love and care into every step, from selecting quality ingredients to artfully decorating each cupcake. Serving them becomes an act of sharing joy, as these treats are sure to elicit smiles and contentment. With the right techniques to ensure even distribution of fruit and moistness, and the ideal pairing of frosting, lemon and cherry cupcakes stand out as a testament to the beauty of baking. They are not just a dessert; they’re an experience—a fusion of taste and emotion that lingers pleasantly long after the last crumb has been savored.

How to make Cupcakes with lemon cream and wild cherries