Diana Cupcakes
Baking and Desserts | British cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Diana Cupcakes
Ingredients
- Chicken Egg - 3 pieces
- Sugar - 3.5 oz
- Wheat Flour - 1.4 oz
- Milk - 1 fl oz
- Cocoa Powder - 0.9 oz
- Marinated cherries - 3.5 oz
- Brandy - 1 fl oz
- Butter - 3.5 oz
- Condensed Milk - 5.3 oz
- Marinated cherries - 6 pieces
Step by Step guide
Step 1
Separate the egg whites from the yolks. Whisk the yolks with 30 grams of sugar. Beat the egg whites with a mixer, adding 30 grams of sugar to the fluffy mixture, and then refrigerate.
Step 2
Add the flour, milk, and cocoa to the egg yolks, and mix everything thoroughly with a mixer.
Step 3
Then, gently fold in the whipped egg whites in batches using a spatula, being careful to keep them airy.
Step 4
Transfer the prepared batter into mini muffin molds, filling them three-quarters full. Bake in a preheated oven at 356°F for 15 minutes. To check for doneness, insert a toothpick into the muffin — it should come out clean.
Step 5
Prepare the filling. Place the cherries with 40 g of sugar into a saucepan, add 3 tablespoons of water, and simmer for 7 minutes over medium heat until the cherries release their juice. At the very end, add the brandy and heat for another minute, stirring.
Step 6
Prepare the cream. Beat the butter with a mixer until it becomes pale, then gradually add the condensed milk in a thin stream while continuing to beat, until the cream becomes fluffy and holds its shape.
Step 7
Allow the mini cupcakes to cool and remove them from the molds. Carefully scoop out a little of the crumb from the top. Crumble this crumb and mix it into the cream.
Step 8
Fill the cupcakes with drunken cherries. Place the cream into a piping bag fitted with a star nozzle and pipe dollops on top of the cupcakes. Decorate the cupcakes with cocktail cherries and serve.
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