Chocolate Cupcakes with Cherry on Top
INGREDIENTS
•
Cherry Jam
•
1 cup frozen sweet and tart cherries
•
1/2 cup sugar
•
1/4 cup water
•
1 tbsp corn starch
•
1/2 tsp vanilla
•
1. Combine ingredients in a small saucepan on medium heat, stirring frequently until mixture is thickened. Use a fork to mash cherries while stirring. Allow cherry mixture to cool completely before adding to your icing.
•
Chocolate
•
1 1/2 cups of quality Belgian semi sweet chocolate chopped
•
1. Melt chocolate over a double boiler. Mix until smooth and no lumps remain. Allow to cool before adding to icing.
•
Swiss Meringue Buttercream
•
* I made one batch for chocolate and one batch for cherry
•
5 egg whites
•
1 cup + 2 tbsp sugar
•
2 cups of unsalted butter at room temperature
•
1 tsp pure vanilla
•
pinch of salt
•
chocolate or cherry jam to taste to taste
•
1. Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water. Bring the water to a boil, then reduce heat to med-low so water continues to simmer.
•
2. In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined. Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees). The sugar should be dissolved by this time as well. Place
•
3. Remove whisk attachment and replace with paddle attachment. Beat on low-speed until mixture is completely cooled. Increase speed to medium and add butter pieces one at a time. Scrape the bowl and continue to beat until butter cream is glossy, smoo
ADVERTISEMENT