Coconut & Vanilla

Donauwellen Cupcakes

yields: 9 cupcakes

Ingredients:

for the cake:

• 125 g butter, at room temperature
• 90 g sugar
• 1 pinch of salt
• 3 eggs
• 200 g flour
• 1,5 tsp baking powder
• 2 Tbsp milk
• 1 Tbsp cocoa
• 1 Tbsp milk
• 500 g sour cherries (out of the glass)

for the vanilla pudding cream:

• 1/2 sachet vanilla pudding/custard powder
• 250 ml milk
• 1/2 Tbsp sugar
• 100 g butter, at room temperature
• 25 g powdered sugar

for the chocolate glaze:

• 150 g dark chocolate
• 20 g coconut fat (gives the glaze a nice shine), I didn’t had any, so I omitted it

Preheat the oven to 180° C. Line 9 moulds of a muffin pan with cupcake liners.

Drain the sour cherries. Drink the juice.

Cream the butter, sugar and the salt. Add the eggs one after another. Mix well. Add the flour and the baking powder as well as the milk and mix well.

Place half the batter in the liners (about one heaped Tbsp per mould). Flatten the batter with a wet tablespoon.

Add the cocoa and the rest of milk to the batter and stir until well combined.

Place the dark batter onto the pale batter and flatten again. Place the cherries onto the cocoa batter and press them slightly in the batter. The cherries will cover almost the whole surface, so 8 cherries should at least be placed onto one cupcake.

Bake the cupcakes for 15-20 minutes. Test with a skewer!

Let cupcakes cool.

Mix the pudding powder with the sugar and a bit of milk. Heat the milk to the boiling point and add the pudding powder mix. Bring again to the boil, so it thickens. If the instructions on the pudding package say otherwise, follow them. You should and up with about 250 – 300 g vanilla pudding. Place some plastic foil directly on the surface to prevent skin building on the pudding. Let it cool completely.

Cream the butter with the powdered sugar. Add the pudding spoon by spoon, until everything is well combined. Spread the cream onto the cupcakes. Therefore add one heaped tablespoon of cream on one cupcake and spread with a knife, until the cherries are well covered. Don’t be shy with the thickness of the cream!

Place the cupcakes in the fridge and cool them thoroughly (at least 2 hours), so the cream will be firmer and won’t smear that much, when you add the chocolate glaze.

Chop the chocolate coarsely and melt it in a bain marie or water bath with the coconut fat. Pour the chocolate glaze with a tablespoon on the cupcakes and spread cautiously with a brush, so the cream is well covered.

Place the cupcakes in the fridge and let the glaze dry.

Enjoy fresh from the fridge!