![]() (You could use dripped yoghurt if you’re on the SCD diet). This was fairly simple as I just mixed 100g cream cheese with 2 tsps honey. I decided to try two different methods…at least one had to work! The first icing that I tried to make was a Cream Cheese Frosting. These are best enjoyed cold.Frosting is easy when you can eat sugar but honey doesn’t react in the same way so I’d have to re-think. Store covered in the refrigerator for up to 4 days.Add grated chocolate and a cherry right before serving. ![]() Spoon this onto the top of the cupcakes.For the whipped cream, beat the whipping cream and powdered sugar in a bowl until stiff peaks form.To prevent the cherry filling from bleeding, I cut off just the top part of the cupcake cutouts and placed it back on the cupcake.Use a paring knife to cut out a section of the cupcake, about 1 inch into the cupcake.Let cool completely before filling the cupcakes.Simmer for 15 minutes, stirring occasionally.Add the honey and lemon juice and stir until combined. Put the cherries in a medium saucepan and smash them with the bottom of a glass.These are incredibly moist so if the toothpick comes out totally clean (like a normal cupcake), they're probably overdone. Moist crumbs and a little stickiness are okay - just not raw batter. Bake for about 16 minutes or until a toothpick inserted in the middle of a cupcake comes out mostly clean.My liners were a little less then 2/3 full. Pour the batter evenly into the 8 paper liners.Stir just until combined and be careful not to overmix! In a smaller bowl, combine dry ingredients together and add this to the wet ingredients.Mix together the wet ingredients in a medium bowl and set aside.Preheat oven to 350☏ (175☌) and line 8 muffin cups with paper liners.grated chocolate (if dairy-free, use Enjoy Life Chocolate Chips).1/2 cup (120ml) whipping cream (for dairy-free, use my coconut cream recipe).2 cups pitted cherries (the weight pre-pitting was 190 grams).65 grams (2.2oz / ~ 4 1/2 tablespoons) coconut oil, melted.1/2 cup (52 grams) Dutch-process cocoa powder.40 grams (1.4oz, ~1/3 cup but please weigh!) almond flour or almond meal.Prefer a cake version? Try this delicious looking Gluten Free Vegan Cherry Chocolate Cake! It worked out fine but use sour if you have them! And you should apparently use sour cherries, but all I had was sweet. These aren’t authentic! But neither is the cupcake part or the gluten-free part. I could have gone out and bought some but I was too lazy for that. German law requires that Black Forest cake contain Kirschwasser, a type of brandy distilled from cherries. But the cupcakes are SO good that I’m sucking it up. The pictures are atrocious so it’s painful to share that link with you. It’s a long story…Īnyway, if you don’t need your cupcakes to be grain-free, try these whole grain chocolate cupcakes. Instead we ate Asian fast food and ate salmon on a cruise ship with a bunch of seniors. By the way, I’ve been to the Black Forest in the fall and it was lovely! Kind of like New England. And when you refrigerate them, they’re a little fudgy! So definitely refrigerate them if you want the ultimate Black Forest experience. The cupcakes themselves are super moist and not too sweet. I made them less spidery, obviously, added a cherry filling which is just cooked cherries and honey, and a little whipped cream. So I adapted my grain-free spiderweb cupcakes. They’re way too fussy and Black Forest cakes especially just have way too much whipped cream for my liking. So first up we have these Black Forest cupcakes. ![]() But told hen it struck me – I can adapt German goodies so that I do like them! I’m just not a big fan of German baked goods (other than the bread). But still, I’ve never made anything German on this blog other than this Eierlikör, which is egg liqueur and also know as Advokaat. I’ve been living in Germany for four years and I’ve had this blog for half that time. Black Forest cupcakes made healthier! Cherry filling and lightly sweetened whipped cream transform these ordinary gluten-free chocolate cupcakes into something truly special.
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