For the buttercream add the egg whites and sugar (or xylitol) to a heatproof bowl and place over a pot with simmering water – the bowl should not touch the water! Heat the mixture to a temperature of 160☏ (71☌), stirring constantly, until the sugar is completely dissolved. Remove the cupcakes from the oven, remove immediately from the muffin tin and let cool down completely on a wire rack.ģ. Check with a cake tester if the cakes are done. Divide the batter evenly between the paper lines – mix the two batters with a toothpick or leave it as it is and bake for 20-23 minutes. Add the cocoa and 2 tablespoons of milk to the remaining batter and mix until you get a smooth chocolate batter. Transfer some of the batter into the prepared paper liners so each of them is about 1/3 full. Mix the flour with baking powder and salt, then add to the bowl in two batches alternating with the milk (2/3 cup/150ml) – mix until just combined. Add the vanilla extract and stir to combine. Add the eggs separately and mix well after each addition. Add sugar (or xylitol), melted butter, and oil to a large bowl and mix on high speed for several minutes until light and fluffy. Line a muffin tin with 12 paper liners and set aside. German Classic: Schwarzwälder Kirschtorte aka. If you’re into Black Forest Cakes you should take a look at my classic “Schwarzwälder Kirschtorte” recipe, as well as the little more experimental versions of that cake… a chocolate cheesecake based on the original or maybe some Schwarzwälder Kirsch Cookies ) Means I can enjoy those cupcakes as well ) If you don’t have to worry about sugar, you can use the good old white stuff, of course! Same for the buttercream and even the compote – all can be done with xylitol or erythritol. The cake is fluffy and moist and can easily be made sugar-free. Me don’t like ) Schwarzwälder Kirsch Cupcakes | Bake to the rootsĪnyway. Sponge cakes with many eggs tend to collapse from my experience. Much easier to prepare and also kind of foolproof. I prefer a regular (but equally fluffy) chocolate cake like the one I used for these cupcakes here. It’s called artistic freedom PĮven though I like a traditional Black Forest Cake – I am not a huge fan of baking chocolate sponge cake. The main components are there – chocolate cake, cherry compote, and cream – but cake and cream are quite different from the original cake. I have to admit – the cupcakes are only an “interpretation” of the traditional “Schwarzwälder Kirschtorte” aka.
But I could not care less – the cupcakes are delicious and that’s all that counts P Schwarzwälder Kirsch Cupcakes | Bake to the roots Turning that classic cake into cupcakes is probably even more controversial for some people. Loved by many, hated by many others P Let’s put it that way – it’s a controversial cake. Black Forest Cake is a classic German bake.
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