Cherry cupcakes with whipped cream
Description
Delicious baked goods for the whole family. Let me share a simple secret: serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Take the cherries out of the freezer in advance and let the excess liquid drain off. Preheat the oven to 180°C. Sift the flour.
- 2
Step 2
Beat eggs, sugar, and vanilla with a mixer for 10 minutes until thick and light foam forms. Gradually pour in vegetable oil in a thin stream, continuing to beat with the mixer at high speed.
- 3
Step 3
Add the sifted flour in 2-3 portions, gently mixing with a spatula from the bottom up.
- 4
Step 4
Place the dough into silicone cupcake molds, one tablespoon at a time. Put 2-3 pitted cherries into each.
- 5
Step 5
Cover the cherries with dough, filling the molds no more than 2/3 full. Bake in a preheated oven for 35-40 minutes. Adjust according to your oven. Check the doneness of the cupcakes after 30 minutes with a dry toothpick.
- 6
Step 6
Let the finished cupcakes cool slightly first in the molds, then on a wire rack.
- 7
Step 7
Whip 35% cream into stiff peaks for 5 minutes, add powdered sugar and whip again. Transfer the cream to a piping bag and decorate the top of the cupcakes. Optionally, add a few berries.