Delicious cupcakes with cream and sour cherries, soft and easy to make… they resemble Saint Joseph’s zeppole, but are much quicker and easier to prepare. I recommend cooking the cream a few hours in advance (even the day before), so it has time to cool down… I made it with the whole egg, but you can use the classic 2 yolks if you prefer. The cupcakes have a very soft batter, and you can bake them in a muffin pan (as I did), or in a mini bundt pan, to have the cavity already inside. Try these cupcakes, they are very simple but very cute to present at the table!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 10Pieces
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Saint Joseph
- Energy 198.58 (Kcal)
- Carbohydrates 25.31 (g) of which sugars 16.57 (g)
- Proteins 3.54 (g)
- Fat 10.02 (g) of which saturated 2.14 (g)of which unsaturated 7.55 (g)
- Fibers 0.28 (g)
- Sodium 55.82 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 2 eggs
- 1/3 cup vegetable oil
- lemon zest
- Half packet baking powder
- 1 pinch salt
- 1 cup whole milk
- 1 egg (or 2 yolks)
- 3 tbsp sugar
- 1 tbsp all-purpose flour
- 1 tbsp cornstarch
- vanilla extract (to taste)
- 10 jarred sour cherries (for decoration)
- granulated sugar (for decoration)
Tools
- Muffin pan
- Small saucepan
- Whisk
- Mixer
- 2 Bowls
- Piping bag
Preparation
Break the egg into a bowl, add the sugar and whisk with a whisk. While continuing to whisk, add the sifted flour and cornstarch. Stir until smooth without lumps.
For flavor, add half a teaspoon of vanilla extract.
Now pour the milk, a little at a time, and mix well. Transfer the mixture to a saucepan and place over low heat.
Bring to a boil and let cook for about 7 minutes, stirring with a wooden spoon.
When the cream is ready, transfer it to a container and let it cool. To prevent it from drying out on the surface, cover it with cling film in contact.Put the eggs and sugar in a bowl. Beat with the mixer for a few minutes until it becomes light and fluffy.
Continue mixing, add the vegetable oil, the grated zest of a lemon, and a pinch of salt.
Then add the sifted flour and baking powder. Stir until smooth, you should get a homogeneous and fluid batter.
Grease the cavities of the muffin pan with a release spray, or butter and flour them.
Distribute the batter, without reaching the edge of the molds (1).
Put everything in a static oven at 350°F and bake the muffins for about 18 minutes, until they are dry inside. Times vary from oven to oven, always check by inserting a toothpick.
As soon as they are warm, remove the cupcakes from the mold and roll them in granulated sugar.
Turn them upside down and, with a small knife, hollow them out a little inside, to create space for the cream (2).
Transfer the prepared cream to a piping bag and distribute it in the cupcakes, rising slightly upwards.
Finally, decorate each cupcake with a sour cherry, well-drained of its syrup.
The cupcakes with cream and sour cherries are ready, very soft and delicious!
Tips and Notes
If you don’t eat them immediately, store the cupcakes in the refrigerator, closed in a container.
You can also fill the cupcakes with whipped cream or diplomatic cream. You can also decorate with chocolate shavings, nut granules, or fresh fruits such as blackberries or raspberries.
FAQ (Questions and Answers)
What mold can I use?
I used a regular muffin pan, but you can also use a doughnut or donut pan, so you won’t have to hollow out the inside of the cupcakes.
