Black Forest Cake Recipe | Cupcake | PIE O’CLOCK
Black Forest Cupcakes Recipe | PIE O’CLOCK
⬇️RECIPE BELOW⬇️
Ingredients:
1 cup all-purpose flour
1 cup granulated sugar
1/3 cup cocoa powder
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
3 eggs
1/2 cup whole milk/evaporated milk
1/4 cup corn oil/canola oil
1 tbsp vanilla extract
1 tsp instant coffee
1/2 cup hot water
Cherry Syrup:
1/2 cup granulated sugar
1/2 cup hot water
1 1/2 cups chopped frozen pitted cherries
Icing:
2 cups heavy whipping cream
1/3 cup powdered sugar
1 tbsp cornstarch
Thank you for watching!!
????Tools I used in this video:
• Cupcake Pan-
• Mixing Bowl -
• Rubber Spatula -
• Wire Whisk -
• Hand Mixer -
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• Chocolate Chip Cookies -
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Black Forest Cupcakes Recipe | How Tasty Channel
Rich chocolate cupcakes filled with fresh black cherry compote and frosted with a delicious whipped cream frosting.
In the classic Black Forest Cake recipe, the frosting is simple whipped cream, but I've added Mascarpone cheese because they are cupcakes and not cake, so it stabilize the frosting, even in summer days.
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Ingredients
Makes 12 Cupcakes:
Chocolate Cupcakes*:
1 cup (160 g) All Purpose Flour
¼ cup (30 g) Unsweetened Cocoa Powder
¾ cup (185 g) Granulated White Sugar
½ teaspoon Baking Soda
½ tesaspoon Baking Powder
Pinch of Salt
2 Eggs
1/3 cup (70 ml) Whole Milk
1/3 cup (70 ml) Water
½ cup (120 g) Melted Butter
* you can prepare them the day before and store at room temperature in a plastic box.
Black Cherry Filling *:
11 oz (320 g) Fresh Black Cherry (with pitt)
1 tablespoon (15 g) Granulated White Sugar
1 teaspoon Cornstarch
1 tablespoon Kirsch liqueur (optional)
* you can prepare it the day before and store in the fridge. If you can’t find black cherry, you can use classic cherry.
Frosting:
9 oz ( 250 g) Mascarpone Cheese, chilled
1/3 cup (50 g) Powdered Sugar
3/4 cup (200 ml) Whipping Cream, chilled
Directions:
Chocolate Cupcakes:
In a big bowl combine the dry ingredients (flour, cocoa powder, sugar, salt, baking soda, baking powder).
In a medium size bowl combine the wet ingredients (eggs, milk and water, melted butter).
Add the wet ingredients into the dry ingredients and mix just until combine (don’t overmix!).
Divide the batter into 12 lined cupcake mold, about 2/3 full each.
Bake in preheated oven at 350° F (180° C) for about 20 minutes. Transfer to wire rack to cool completely, meanwhile you can prepare the black cherry filling.
Black Cherry Filling:
In a medium size saucepan put the pitted cherries, sugar, and cornstarch.
Bring to a simmer over medium heat and stir. Place a lid on the pot and cook over low heat until the cherry juice is thick, for about 20-25 minutes.
Remove from the heat, cool down slightly and add Kirsch liqueur. Cool down completely.
Make a hole in the center of cupcakes using a knife or a piping tip. Fill the holes with cherry filling.
Frosting:
In a chilled large bowl mix chilled Mascarpone and powdered sugar (if you use an electric mixer, mix at low speed and just until combined, don’t overmix!).
In a chilled medium size bowl, whip the chilled whipping cream until stiff peaks form: start whipping at low speed for about 5 minutes, then increase the speed, so you’ll reach a more stabilized whipped cream.
Transfer the frosting into a piping bag (0,5 inch – 1 cm round tip) and decorate the cupcakes.
Refrigerate for about 1 hour.
Decorate with grated chocolate and a fresh cherry.
You can store them in a plastic box in the fridge for about 3 days; serve at room temperature (remove the cupcakes from the fridge about 1 hours before serving).
Black Forest Cake Bake Along | Cupcake Jemma
It's Bake-Along time! You guys have been restless, I know. But POW! I'm back with an old favourite from my childhood, the Black Forest Cake. I have so many memories of having this at kids parties in the 80s but I don't think we should right it off just yet. It's still a massive crowd pleaser and I've made a few adjustments here and there and I hope you're going to love it!
You will need...
For the sponges - 3 x 7 tins, greased
5 lg eggs, separated
90ml vegetable oil
150ml water
1tsp vanilla extract
280g caster sugar
40g cocoa powder
225g plain flour
3/4 tsp bicarbonate of soda
3/4 tsp salt
For the syrup -
1.5 tbs Kirsch, Eau de Vie
2 tbs Amarena cherry syrup OR cherry juice/syrup from canned cherries
For the buttercream -
200g unsalted butter, soft
330g icing sugar, sifted
3-4 tbsp cherry syrup/kirsch/milk/combo!
For filling & topping -
Amarena cherries for extra specialness!
OR
Tinned cherries, halved if they're big
OR Fresh cherries, halved
Chocolate for shaving!
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Cheese Cupcake Recipe | How to Make Cheese Cupcake | Ep. 102 | Mortar and Pastry
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Ingredients:
2 cups all purpose flour ______________________ 18
2 tsp baking powder _________________________ 2
1/2 cup (112g) softened butter, unsalted _____ 22
1/3 cup sugar _______________________________ 4
2 eggs ______________________________________ 12
1 can (300mL) condensed milk ______________ 32
2 tsp vanilla _________________________________ 3
1 cup (100g) grated cheese __________________ 42 (165g)
1/2 cup grated cheese for topping
TOTAL ______________________________________ 145 pesos (makes 12 pcs)
Note: Overhead cost (water, electricity, transpo etc.) and labor cost were not yet included if you're planning to sell.
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Bloom by Nekzlo
Black Forest Cupcakes Recipe
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