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Cupcakes with Cherry Jam and Cream Cheese
Instructions
I start with the jam, since it still needs time to cool. I put the cherries straight in with the sugar and set the saucepan on the stove. Once the berries release their juice, I pour off 50 ml of that juice to dissolve the starch in, and gently simmer the rest, without letting it boil, until the berries soften.
I blend the resulting mass with a stick blender (you can also strain it through a sieve, but small pieces of cherry only improve the flavour of the finished jam).
I dissolve the starch in the cherry juice.
I return the saucepan with the berries to the stove and, once it comes to a boil, slowly pour in the starch solution in a thin stream, stirring the main mixture with a spatula until it thickens. Then I let the jam cool.
I turn the oven on to 180 degrees, without convection. With a mixer I beat the butter, adding the sugar to it in two batches.
Keeping the beaters running, I add the eggs one at a time.
In another bowl I mix the dry ingredients together.
Next I do the mixing by hand with a spatula – I add the first half of the dry mix to the butter mixture.
I pour in half of the milk. Then the dry ingredients again, and the milk.
After mixing, the batter turns out thin and pourable. That is exactly how it should be.
I fill silicone or paper moulds with the sponge batter to two-thirds of their height. There is no need to grease them, as the batter has a fairly high percentage of butter.
I bake the cupcakes on the middle rack for about 25 minutes.
Once the cupcakes have cooled, I scoop out the centre with a special tool or a small knife, without reaching the bottom.
I fill the cavity with cherry jam.
For the cream cheese, I put all the listed ingredients into a bowl and beat them – the result is a fairly dense yet airy mass.
I transfer it to a piping bag fitted with a star nozzle and pipe a ruffled crown on top of each cupcake.The cupcakes with cherry jam and cream cheese are ready. The light tartness of the berry jam sets off the crown of tender cream cheese in the best possible way and balances the crumbliness of the moist sponge. A cup of fragrant coffee will only highlight all the charm of this treat.Enjoy your meal!
Tips
- 1
ALL PRODUCTS AT ROOM TEMPERATURE – this is essential. Cold butter will not "combine" with the eggs and the batter will "split". Take everything out 1 hour before baking.
- 2
SCOOP OUT THE CENTRE OF THE CUPCAKES – to make room for the filling. Do not reach the bottom, otherwise the jam will "leak" out of the base.
- 3
COLD CREAM FOR THE FROSTING – the "secret" to its airiness. Warm cream will "separate" and the frosting will not whip up. Use 33%+ fat.
- 4
TWO-THIRDS OF THE MOULD HEIGHT – this is optimal. Filled to the top, they will "overflow" during baking. Filled halfway, they will be too low. The same principle works for other kinds of cupcakes and muffins.
FAQ
Which berries can I use? +
Alternatives to cherries: raspberries (more delicate, no stones), strawberries (for a summer version), blackcurrants (more sour), blueberries (an unusual colour), cranberries (for a winter version), bilberries (premium). Fresh or frozen are equally suitable. Brands of frozen berries such as "Hortex", "4 Seasons" and "Siberian Berries" are good quality. A 50/50 mix of berries gives a brighter flavour. For a "forest" version – lingonberries + bilberries + cranberries. Not suitable: bananas (they will spread out), apples (they need longer cooking). Sour berries should be used with more sugar, sweet ones with less. For a "children's" version – no sour berries, only strawberries and raspberries.
What can replace the cream cheese? +
Ideal options are "Hochland Cremette", "Almette", "President" and "Mascarpone" (for a premium version). Not suitable: processed cheese (salty, wrong texture), ordinary cottage cheese (grainy), sour cream (it will separate). If you have no cream cheese, mix 100 g of mascarpone + 100 g of thick 30% sour cream. The brands Buko and Philadelphia are the most "classic" for cream cheese frosting. A cheese fat content of 30–65% is optimal. For a "diet" frosting, use a reduced-fat one, but the frosting will be less stable. For a "lemon" version, add 1 tsp of lemon zest. For a "chocolate" version, add 1 tbsp of melted white chocolate.
How long do the cupcakes keep? +
Finished cupcakes with frosting keep in the fridge in a container with a lid for 2–3 days. Without the frosting (just the cupcakes with jam) – 4–5 days. Before serving, let the chilled frosting sit for 15–20 minutes at room temperature so it "relaxes". In the freezer, cupcakes without frosting keep for up to 1 month, wrapped in film. Thaw at room temperature for 1–2 hours. Decorate with the frosting just before serving – it tastes better fresh. Fresh cupcakes are at their "best" during the first day. Do not leave cupcakes with frosting at room temperature for longer than 4 hours – the frosting will "leak". For a picnic, take them without frosting and bring the jam and frosting separately.
What to serve the cupcakes with? +
The classics: with a cup of coffee with milk (a classic brunch), cappuccino or latte. With hot cocoa or hot chocolate. With black tea and lemon – the "Russian" option. With green tea – an Asian style. With a berry fruit drink. With a glass of champagne or prosecco – a "festive" serving. With a scoop of vanilla ice cream – a dessert version. With a glass of sweet red (Cahors, Port). For a "children's birthday" – with a milkshake. With a cup of herbal tea (mint, chamomile) – a relaxed evening. A universal dessert for any meal.
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