Do you love chocolate? đ« Then these cupcakes are for you!
The moist cocoa base hides a delicious black cherry in syrup inside, giving it an irresistible sweetness đ.
All decorated with a fluffy cloud of cream, sour cherries and crumbled chocolate đ
They are gluten-free, and therefore suitable for coeliacs and those with intolerances, because they are made with our gluten-free Spigabuona cake mix, which is naturally lactose-free, without added sugar and without hydroxypropyl methylcellulose.
- Preparation: 20 minutes
- Difficulty: Easy
- Servings size: 6-9 people
- Cooking time: 18 minutes
- senza zuccheri aggiunti
- senza derivati del latte
- senza idrossipropilmetilcellulosa
- biologiche
- macinate a pietra
Follow the recipe of CuocadÚ:
Ingredients
- For the shortcrust pastry:
- 75 gr of Mix Dolci Spigabuona
- 20 g icing sugar (or vegetable cream)
- 75 gr of sugar
- 75 g milk (also soya or rice milk)
- 50 g melted dark chocolate (bain-marie or microwave)
- 45 g vegetable oil (sunflower or rice oil)
- 15 g bitter cocoa powder
- About fifteen sour cherries or cherries in syrup in which they are soaked
- 6 g baking powder or cream of tartar
- 1 medium egg
- 1 vanilla pod or vanilla powder
- Salt up
PROCEDURE
Turn on the oven at 180°C in static mode. In a bowl, combine the egg, sugar, vanilla, milk and oil, mixing well. In another bowl, sift the Mix Dolci Spigabuona flour, baking powder and cocoa. Add the salt and mix well. Meanwhile, melt the chocolate. Add the melted chocolate to the liquid mixture. Add flour and stir.
Fill muffin cups halfway and bake for 15-18 minutes. Whip the cream and pour it into a piping bag with a nozzle. Prepare the sour cherries and juice on one side.Â
Once the muffins are baked, remove them from the paper and make a hole in the centre. Wet with sour cherry juice and place 1 sour cherry inside the hole. Decorate with cream, sour cherries and the crumbled cocoa part. Store in the refrigerator.
