According to What's Cooking America, black forest cake was named in the late 16th century after the Black Forest Region in Germany (Der Schwarzwald in German) located in the state of Baden-Württemberg. In German, black forest cake is called Schwarzwälderkirschtorte.
These black forest cupcakes were light, fluffy, and incredibly moist. Because of the cherry filling and liqueur, they were almost too moist to eat without a fork. This didn't seem to bother anyone! =)
1 2/3 C all-purpose flour
2/3 C unsweetened cocoa powder
1 1/2 t baking soda
1 t salt
1/2 C butter
1 1/2 C white sugar
2 eggs
1 t vanilla extract
1/2 t coffee extract
1/2 cup of whipping cream
1/2 cup of milk
Buttercream Frosting:
1 cup of unsalted butter
2 1/2 cup powdered sugar
Sift together flour, cocoa powder, baking soda and salt. Set aside.
Cream butter and sugar until light and fluffy. Beat in eggs and extracts. Beat in flour mixture, alternating with buttermilk, until combined.
Fill cupcake liners 3/4 full and put a cherry per each in the middle.
Bake at 350 F for twenty minutes or until cupcakes bounce back when touched.
For frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and mix. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
Put a cherry on the top, in the end and sprinkle with chocolate scales =D
No comments:
Post a Comment