Cherry cupcake "tipsy"

Description

Beschwipster Kirsch-Gugelhupf (beschwipst, it. Accel. - tipsy, tipsy, tipsy) :) This fun cupcake is also baked for her husband's birthday for his colleagues. My husband said that it was very tasty...

Ingredients

Cherry

1 can
Butter

200 g
Sugar

200 g
Vanilla sugar

1 pack
Salt
Orange zest

1 tsp
Chicken egg

5 piece
Milk

3 Tbsp
Spices

1.5 tsp
Flour

280 g
Leavening agent

2 tsp
Liqueur

12 Tbsp
Powdered sugar

150 g
Cocoa powder

1 tsp
Pistachios
White chocolate

Cooking

Cherry put in a colander to drain the syrup. Instead of the orange peel took an orange powder. The oven to turn on at 180*C

Soft butter, 100 g sugar, vanilla sugar, salt and zest and beat until smooth. Separate the whites from the yolks. Yolks, milk, and spices should be mixed with the oil weight.

Whisk the whites separately with the remaining sugar (100 g), carefully add to oil-sugar mass.

There sift flour with baking powder, beat with a mixer.

Then add to the dough dried cherries and gently stir with a spoon.

The finished dough put into a muffin tin and put in preheated oven and bake about an hour at 180*C (I baked 50 minutes). Remove slightly cooled cake from the form and impregnated on all sides 6 tbsp of the liqueur :)

While the cake cools, prepare the fondant for decorating: the remnants of liqueur, icing sugar and cocoa mix to a smooth fluid mass,

pour the cake the fondant (as it will). Melt some white chocolate in a water bath and also, in artistic disorder, apply the chocolate on the cupcake. Sprinkle the top with pistachios.

What is the cupcake for taste in General, can not say, but sweet and the crumbs that stuck to the form that was delicious :) my Husband said that colleagues no longer his birthday congratulated and praised the pies (except for intoxicating cupcake I made many already famous poppy seed cake with plums...) :)

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