An ideal recipe to enjoy a seasonal fruit that I adore…. the cerise!
I chose a chocolate base (a new recipe with cocoa powder, I like it a lot!) to enhance the taste of the cherry, because we know that these two tastes go perfectly together!
For the topping I therefore chose a mounted ganache (the principle of whipped cream, mixed with white chocolate) for its main advantage: the result is very smooth!
I made my own cherry coulis by mixing beautiful fresh cherries in a blender.
Here are the steps of the recipe for about 8 cupcakes (it depends on the size of your boxes).
Chocolate cake base
- Preheat oven to 160 ° c.
- Mix 40g of bitter cocoa powder with 150ml of boiling water, until the cocoa is completely dissolved. Reserve.
- Mix 2 eggs with 1/4 of the chocolate mixture and 1/2 tsp of liquid vanilla.
- Separately, mix 140g of flour, 200g of sugar, 1/2 tsp of baking powder. Incorporate 85g of unsalted butter at room temperature and the rest of the chocolate mixture. Mix well.
- Finish by incorporating the egg-based mixture into the previous mixture. Beat well to obtain a smooth paste.
- Then fill the boxes to 2/3 of this mixture, bake 23 minutes.
Cherry whipped ganache
- Pit 250g of cherries and mix them. Pass the coulis obtained through a Chinese and set aside.
- Heat 100ml of whole liquid cream with the cherry coulis.
- Then pour over 130g of white pastry chocolate cut into pieces. Stir to melt the chocolate.
- Finally add the 100ml of whole liquid cream and leave to cool.
- Cool for a few hours (one night is even better).
- The next day, assemble this ganache in firm whipped cream.
- Fill a pastry bag fitted with a fluted tip, and decorate the cupcakes.
To be enjoyed without delay!
Chocifraspberry
The ganache seems to be terribly delicious! I write down your recipe! Kiss
Marie
I will definitely make it, thank you very much for this recipe which looks exquisite to me !!!
orelyb
Very good yes, you are right to test!
BoopCook
they are beautiful, really wahoooo! ♥, I really love
Helene Dimbao
hello your recipe tempts me
from what I understood you need 200 ml of liquid cream?
orelyb
Yes absolutely, for the ganache, you need a total of 200ml of whole liquid cream (at 35% fat if possible, because the more fat there is, the better your whipped cream will take).
Helene Dimbao
thank you very much for the answer
see you soon
Pouce's blog
It is true that the ganache is magnificent and makes these cpcakes irresistible!
macaronette
I love cherries in desserts or vice versa for cherry desserts.
These cupcakes are very tempting
Mely
Absolutely beautiful your cupcakes!
The photo is also sublime :-)
Manon
Hello, I find this recipe really great.
I have a question, when you put the preparation in the paper molds, can you directly put in the oven?
Does the paper not blacken?
Lilie bakery
Hello Manon! Yes, these are muffin boxes (therefore rigid) that are placed directly on a baking sheet in the oven. They hold up very well, and do not change color during cooking (Wilton brand). See you soon!
Manon
And one more question, I have already made cupcakes, but I can not make a ganache so well mounted, yours seems to hold well.
Lilie bakery
The trick is really to let it sit overnight before mounting it. This way, the white chocolate will have had time to solidify and allow the ganache to hold well. Have a good preparation!
Gourmet Croc
I love the cupcakes! A delight
Betty
I tried this recipe. I was disappointed with the result. The cocoa cake was way too strong and you can't taste the cupcake. However, I only put 100gr instead of the 150gr indicated in the recipe. Isn't there a typo in the recipe?
Lilie bakery
Hello Betty, thanks for pointing out the error! I just corrected the recipe: it is 40g of bitter cocoa powder and 150ml of hot water. Thank you for your visit and @ soon!
Homemade invitation
These beautiful cupcakes. They really make you hungry, I want to bite into this beautiful pink ganache ;-)
See you soon,
Marine.
Hanane
Hello I wanted to know if it was possible to make these cupcakes with boxed cherries? I also wanted to know for the ganache you have to put 2 * 100 ml of cream? Thank you
Lilie bakery
Hello Hanane, I have never tried with canned cherries but why not, anyway by mixing them we get a coulis, so it must work! For the cream it is exact, it is necessary to put it in two times, that is to say 100ml first and 100ml then. @ soon
born
Hello, I want to make this ganache on the rose-shaped cake for my son's birthday party at school, but the cake will stay at room temperature all day, is there a risk that it will melt? What about gelatin? Thank you
Lilie bakery
Hello Najet, sorry for the delay in my answer, so that the decor is better in this case, I recommend increasing the proportion of white chocolate in the ganache. @ soon
born
thank you
Nat
I just finished them they are too great
Lilie bakery
Thanks for your feedback Nat :)
channel n2
I love cherries in cakes and one of my sister's friends asked me to make her a layer cake with cherry sponge cake and white chocolate ganache, do you have a sponge cake recipe?
Lilie bakery
Hello, I have never made a sponge cake with fruit inside, sorry! @ soon
annie
I made it by doubling the proportions, does that work?
And does the mixture after you beat it increase in volume?
Thank you
Lilie bakery
Hello Annie, if you are talking about the icing, it should not rise but aerate to take a light and creamy texture. @ soon
Carine
Hello,
When you say that you have to whip the cream the next day, we make it go up with a mixer to then decorate the cakes or you mean that we put it (goes up) on the cupcakes directly using a pastry bag ?
Fatiha
Hello,
Did you add coloring to the ganache to get this color?
Thank you