Description
Delight in these moist and flavorful Cherry Cupcakes topped with a luscious cherry buttercream and filled with a homemade cherry compote. Perfectly balanced with vanilla bean aroma and a hint of lemon, these cupcakes make an irresistible treat for any occasion.
Ingredients
Cupcake Batter
- 120 ml sunflower oil
- 3 eggs
- 250 g white sugar
- 290 g self-raising flour
- 1 tsp salt
- 270 ml whole milk
- 2 tsp vanilla bean paste
Cherry Compote
- 300 g cherries, pitted and roughly chopped
- 40 g superfine sugar
- 1 tbsp lemon juice
Cherry Buttercream Frosting
- 500 g powdered sugar
- 160 g unsalted butter
- 30 ml whole milk
- 2 tsp vanilla bean paste
- ½ cup cherry compote (reserved)
Decoration
- Fresh cherries for topping
Instructions
- Prepare for Baking: Preheat your oven to 180°C (350°F) and line two 12-hole muffin pans with cupcake cases to make 24 cupcakes.
- Mix Wet Ingredients: In the bowl of a stand mixer fitted with a whisk attachment, combine the sunflower oil, eggs, and white sugar. Beat on medium-high speed for about 2 minutes until the mixture is well combined and slightly aerated.
- Combine Dry Ingredients: Sift together the self-raising flour and salt. Gradually add this flour mixture to the wet egg and sugar mixture, beating at low speed just until combined to avoid overmixing.
- Add Milk and Vanilla: In a jug, mix the whole milk with the vanilla bean paste. With the mixer running on low speed, slowly pour the milk mixture into the batter. Scrape the sides of the bowl and mix again until the batter is smooth and lump-free.
- Fill Cupcake Cases and Bake: Using a jug or cookie scoop, fill each cupcake case about two-thirds full. Bake in the preheated oven for 12 to 15 minutes or until a skewer inserted into the center comes out clean. Let the cupcakes cool in the tins for 5 minutes, then transfer them onto a cooling rack to cool completely.
- Prepare Cherry Compote: Cut the cherries in half and remove the pits, then roughly chop the cherries. In a small heavy saucepan over medium heat, combine chopped cherries, superfine sugar, and lemon juice. Stir occasionally, pressing fruit against the pan with a spatula to help break it down. Use a potato masher if needed. Once the sugar dissolves and the compote thickens, remove from heat and let cool to room temperature. Reserve half a cup for frosting and set the rest aside in a decorating bag.
- Make Cherry Buttercream: In the stand mixer bowl fitted with a paddle attachment, beat the unsalted butter and powdered sugar at medium speed until the mixture resembles fine breadcrumbs. In a small jug, combine vanilla paste and whole milk, then slowly pour into the butter and sugar mixture while mixing gently. After all milk is added, beat on high speed for about 5 minutes until light and fluffy, scraping the sides frequently.
- Incorporate Cherry Compote into Frosting: Add ½ cup of the cooled cherry compote to the buttercream and beat briefly on low speed to combine. Transfer the cherry buttercream into a piping bag fitted with your preferred nozzle.
- Assemble Cupcakes: Using an apple corer, carefully core out the center of each cooled cupcake. Fill each hollow with the reserved cherry compote from the decorating bag. Then pipe the cherry buttercream on top in a swirling motion.
- Decorate and Serve: Garnish each cupcake with fresh cherries on top. Serve and enjoy your cherry-filled and topped cupcakes!
Notes
- Ensure the cupcakes are completely cool before filling and frosting to prevent the buttercream from melting.
- You can substitute vanilla bean paste with vanilla extract if unavailable, though the paste gives a richer flavor.
- The cherry compote can be prepared a day ahead and kept refrigerated to enhance flavor.
- For a more intense cherry flavor, macerate fresh cherries with a little sugar before making the compote.
- If self-raising flour is unavailable, use plain flour with 1 tbsp baking powder added per 290 g flour.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
