edelkirschcupcake

Edelkirsch Cupcake

Edelkirsch Cupcake
725
190
173
-38
40
0
725
190
78
-165
45
0
658
20
78
-35
30
0
658
20
120
-60
40
0

Dough

  Ingredients for 12 cupcakes:
275 g of flour
3 tea spoons of baking powder
1 egg (class M)
150 g of sugar
1 pinch of salt
1 pack of vanillin sugar
125 g of soft butter
250 ml of buttermilk
12 paper liners
12 cherries, stoneless

Preparation:
Mix flour and baking powder, whisk egg. Stir in 150 g of sugar, salt, vanillin sugar, butter and buttermilk. Gently fold in the flour mixture. Line a muffin plate with paper liners (12 troughs) and spread the dough. Put in the stoneless cherries.

Bake for about 25 minutes in a pre-heated oven (electric stove: 175 °C/ convection: 150 °C/ gas: level 2). Let muffins cool down for about 5 minutes, then take them from the plate. Let cool down further.

61
33
75
28
67
11

Creme

  Cream for 12 cupcakes:
50 g of dried cherries
200 g of whipped cream
2 table spoons of ECKES Edelkirsch
50 g of sugar

Preparation:
Chop the cherries. Whisk cream and 50 g of sugar until half-stiff. Fold in Eckes Edelkirsch and cherries. Put a bit of cream on each muffin.

54
9
61.5
5.5
65
2
cakepopkirsche

Cakepop Cherry

Cakepop Cherry
532
35
90
-45
40
0
532
35
160
-60
40
0
640
437
70
-90
40
0
640
437
70
-470
40
0

Deco

  Ingredients for 25-30:
2 cl ECKES-Edelkirsch
3 – 4 table spoons of cherry jam (thin-cut is best)
red candy melts
coconut oil
green fondant

Preparation:
Melt the candy melts above the bain-marie or in a microwave oven and water them down a bit with coconut oil.

Now prick the chilled balls with a Cake Pops stick to produce holes 1 cm deep. Put the Cake Pops sticks 1 cm deep into the molten candy melts and place them into the balls’ new holes to make the sticks stick.

Put the Cake Pops into the fridge again for another 15 minutes and glaze them completely, garnishing them with fondant leaves at your discretion. Tip: use gum mixture or a powdered sugar coating.

Tip: use gum mixture or a powdered sugar coating.

43
14
52.2
6.7
58
4.7

Dough

  Ingredient for 25-30:
230 g of sugar
85 g of soft butter
95 ml of oil
3 eggs
95 ml of milk
95 ml of dark rum
245 g of flour
3 tea spoons of baking powder
1 tea spoons of salt
3/4 pack of vanilla custard powder

Preparation:
Pre-heat oven to 165°C. Grease spring-form baking tin; for the rum cake, mix the sugar with the butter while pouring in the oil. Then add the eggs. Mix the flour with the baking powder, salt and custard powder and stir in with the milk and rum alternately. Put the dough into the spring-form baking tin, place it on the middle rack and bake for about 50 to 60 minutes until golden-brown. Let cool down.

Cut off about 1 cm of the rum cake’s rim (and eat it...). Put the rest into a large bowl and crumble. Add the 2 cl of ECKES Edelkirsch and the cherry jam and knead until the Cake Pops dough can be rolled into stable balls of 20 g. Do so and put them on a plate covered with baking paper. Then put them in the fridge for half an hour.

52
70
59.5
54.5
60
3.5
cupcakemithaubchen

meringue cup

meringue cup
615
180
85
-120
40
0
615
178
100
-155
40
0
755
370
180
-250
70
0
755
370
50
-384
50
0

Meringue Cup

  Ingredients for 12:
2 egg-whites
pinch of salt
100 ml of vanilla syrup (caramel syrup or honey)
1 tea spoons of baking powder

Zubereitung:
Pre-heat oven to maximum upper heat (convection: maximum temperature). Separate 2 eggs; the yolks are not needed. Whisk egg-whites and a pinch of salt until almost stiff; pour in a thin stream of syrup and whisk it all until stiff. Stir in 1 tea spoon of baking powder. Put the small cups on the muffins with a spoon or use an icing bag (e.g. with a star-shaped nozzle of 15 mm ø). Bake the cherry muffins in the lower third of the oven for about 1 minute to make the meringue cups brown a bit.

50
29
58
15.5
60
10

Dough

  Ingredients for 12:
125 g of margarine (room-temperature)
125 g of sugar
4 eggs
250 g of flour
2 tea spoons of baking powder
2 pinches of salt
125 ml of milk
2 table spoons of ECKES Edelkirsch
200 g of cherries (fresh or deep-frozen)
12 paper liners

Preparation:
Pre-heat oven to 200 °C (convection: 180 °C). Put paper liners on the baking tin. Whisk margarine and sugar until smooth; whisk in 2 eggs.

Mix flour, 2 tea spoons of baking powder and 1 pinch of salt and stir into the dough with milk. Fold in cherries and ECKES Edelkirsch. Spread dough into the muffin forms and bake the cherry cupcakes for about 20-25 minutes. No liquid dough must stick to a wooden stick, if you make the test (stick test). Let cool down.

62
58
78
23.5
67
5
nougatcupcake

Cherry Nougat Cupcake

Cherry Nougat Cupcake
550
295
86
-180
50
0
550
295
52
-315
50
0
610
380
140
98
70
0
610
380
110
-420
70
0

Topping

  Ingredients for 12:
4 cl ECKES Edelkirsch
150 g of crème fraîche
50 g of double cream cheese
50 g of sour-cherry spread
15 g of gelatine

Preparation:
Whisk crème fraîche, cream cheese, jam, gelatine and 4 cl ECKES Edelkirsch until smooth and briefly leave to draw. Put it all in the fridge for about 10 minutes.

Tip: garnish the topping with cherries and chocolate chips.

45
45
53
23
50
5

Dough

  Ingredients for 12:
8 cl of ECKES Edelkirsch
100 g of dried cherries
50 g of dark-chocolate coating
50 g of hazelnut spread
75 g of butter
2 eggs
100 g of sugar
½ tea spoons of salt
75 g of flour
1 tea spoons of baking powder
grease for the form

Preparation:
Chop the cherries and soak them in 8 cl of ECKES Edelkirsch. Chop the coating and nougat. Melt the butter and stir in the chopped coating and nougat, melting them slowly. Remove pot from the stove and add cherries with the juice and let it all cool down.

Pre-heat oven to 180°C (convection 160 °C).

Separate the eggs. Whisk the egg-whites with half the sugar until stiff. Whisk the yolks and the rest of the sugar and the salt until frothy. Mix the flour and baking powder and stir in. Fold in the butter-chocolate mix before folding in the beaten egg-white.

Spread the dough into the muffin forms and bake on the middle rack for about 30 minutes. Let cool down.

52
60
63
72
60
3
schwarzwaeldercakepop

Black Forest Cherry Cakepops

Black Forest Cherry Cakepops
580
140
135
-85
50
0
580
140
145
-125
50
0
565
30
68
-50
30
0
565
30
115
-68
50
0
720
417
59
-98
40
0
720
417
80
-295
60
10

Icing

  For the icing:
75 g of butter or vegetable or coconut oil
100 g of double cream cheese
150 g of powdered sugar
60 ml of ECKES Edelkirsch,
100 g of cherries, dried (finely chopped)
100 g of chocolate, dark or chocolate drops

Preparation:
Mix butter and cream cheese, then add powdered sugar and ECKES Edelkirsch. Crumble all the cooled-down dough into the icing. Mix it all and fold in the chopped cherries and the chopped chocolate with your hands. Form small balls and put them in the freezer for 1 or 2 hours.

Melt the coating chocolate above the bain-marie. Take the balls out of the freezer and put the lollypop stick into the coating, then into the balls. Prior to coating them, put the balls into the freezer for another 30 minutes to make the coating stick faster later on.

51
25
60
15
61
10

Decoration

  For the decoration:
500 g of white coating
25 g of coconut oil
candied halved cherries

Preparation:
Take the ice-cold balls sticks out of the freezer and dip them into the coating. Let drip. Put a candied cherry on top of the Cake Pop.

47
15
53
5
57
3

Dough

  Zutaten für den Teig:
250 g of butter
200 g of sugar
4 eggs
300 g of flour
1 tea spoons of baking powder
1 pinch of salt
60 g of cocoa
150 g of cherry juice and/ or
sour-cherry jam

Preparation:
Whisk butter and sugar until frothy and then add the eggs. Mix the dry ingredients and strain into the butter mix.

Put it all onto a baking tin and bake at 180° (convection) for about 50 minutes.
Tip: apply the stick test regularly.

61
63
65
50
68
23