In collaboration with Skælskør Frugtplantage
Happy December 5th. Behind today’s advent door is a lovely recipe for the most delicious Christmas cupcakes with cherries and cream puff filling. The cupcake dough has marzipan, cinnamon and cherry sauce; the cream puff filling has pureed cherry sauce and in the middle of the cream puff filling is a delicious Christmas jelly with berries and vanilla. Skælskør Frugtplantage has a huge selection of assorted marmalades, stewed fruits and cherry sauces (classic, pureed and organic), which are the exact products I used. I coated the cream puff filling with dark chocolate and sprinkled toasted sliced almond on top – a perfect combination of sweet, sour, soft, crispy and lots of scrumptiousness. These cupcakes are perfect to serve at a Christmas get-together or just to as a new addition to your baking. Enjoy!
Julecupcakes med kirsebær og flødebolleskum
Ingredients
Cupcakes with marzipan and cherries (makes about 12)
200 g butter, softened
200 g sugar
100 g marzipan, grated
1 tsp. vanilla sugar
1 tsp. ground cinnamon
4 eggs
200 g flour
1 tsp. baking powder
100 ml cream
Cherry sauce from Skælskær Frugtplantage
Cream puff filling with cherries
250 g sugar
100 g glucose syrup
75 ml water
Seeds from 1 vanilla pod
30 g puree from Skælskær Frugtplantage’s cherry sauce
140 g pasteurized egg whites
Filling
1 jar Skælskær Frugtplantage Christmas jelly
Dark chocolate coating
350 g dark chocolate
25 g cocoa butter
Extras
Sliced almonds, toasted
Approach
Cupcakes with marzipan and cherries
Heat the oven to 175 C. Whisk the butter and sugar together until light and fluffy. Add the grated marzipan. Whisk in one egg at a time. Mix the flour, cinnamon and baking powder and sift it into the creamed butter and sugar. Whip the cream in a little at a time. Divide the dough into a muffin form and place a spoonful of cherry sauce on each cupcake. Mix the cherry sauce well into the dough. Bake the cupcakes in the oven at 175 C for 20-25 minutes. Let them cool.
Cream puff filling with cherries
Boil the sugar (200 g), glucose syrup, water, vanilla and cherries in a thick-bottomed saucepan until it reaches 117 C. Whisk the egg whites until white and fluffy and add the sugar (50 g) and whisk them together to a meringue. When the sugar syrup is ready, pour it into the egg white in a thin stream while whisking the mixture at a high speed. Whisk it all together for about 10 minutes.
Put the cream puff filling in an icing bag and make the pattern you would like to make on the cold cupcakes. Make a hole in the filling in the middle of each cupcake and fill the hole with Christmas jelly. Cool the cupcakes while making the chocolate coating.
Dark chocolate coating
Chop the chocolate and cocoa butter (unless you’re using buttons) and put them in a microwave-safe bowl. Microwave the chocolate for 30 seconds, then stir. Repeat this a few times until all the chocolate is almost melted. Microwave the chocolate twice more for 10 seconds each time or until the chocolate is 33 C. Pour the melted chocolate into an oblong and wide jar or a deep bowl and gently dip the cold cupcakes into the chocolate. Sprinkle with the sliced almonds and leave the cupcakes to cool until the chocolate has solidified. Enjoy!
