Cherry Cupcakes

When I started this blog, I had never made a cupcake even being in love with this gorgeous treat. I thought that some of the cutest cupcakes should have a pink frosting with one cherry on top. So I drew this cupcake to use as a logo to my blog. But until now, I hadn't made a real cherry cupcake. 

Cherries are in season, so I decided to recreate my draw in a real and delicious cupcake. I made a vanilla cupcake filled with cherry brandy compote. I prepared a white chocolate ganache for the frosting, then I incorporated some cherry compote to add pink color. How beautiful are they with the fresh cherries on top?

Have a wonderful weekend everyone!

Cherry Cupcakes
Vanilla Cupcakes
makes 6

1 cup cake flour, sifted
½  cup sugar
1 egg, room temperature
½ cup butter, softened
½ teaspoon vanilla extract
½ teaspoon baking powder
3 tablespoon milk
6 fresh cherries

Line 6 cupcake cups with papers lines. Preheat the oven to 350 degrees F.
Combine all ingredients in a stand mixer bowl and beat with the paddle attachment for about a minute or until light and creamy.
Fill each cupcake line two-thirds full with batter. Bake for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Assembly: With a small paring knife cut a cone out of the center of each cupcake. Add about 1 tablespoon cherry brandy compote (recipe below).  Fill a pastry bag fitted with a star tip with the cherry white chocolate ganache (recipe below) and pipe on the cupcakes. Add one fresh cherry.

Cherry Brandy Compote

1/3 cup Brandy
1/3 cup sugar
1 Tb glucose syrup
1 Tb lime juice
1 cup fresh cherries, pitted

Place all ingredients in a sauce pan over medium heat. Stirring constantly with a wooden spoon about 10 minutes.

White chocolate and cherry ganache
 1/2 cup heavy cream
16 ounces white chocolate, chopped 
1/4 cup cherry brandy compote

Bring cream just to the boil in a small saucepan. Remove from heat, add chocolate, stand until melted (5 minutes), and stir until smooth and glossy. Refrigerate until firm yet still pliable (45 minutes-1 hour) then stir until smooth. Pour the cooled ganache into the bowl of a mixer and beat on high speed with whisk attachment for 5 minutes. Add the brandy compote and mix with a spoon to get a smooth cream. Transfer the mixture to a piping bag fitted a star tip.

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