Black Forest Cupcakes

So, I had never baked with cherries before until this Cherry Pie and here I am making another sweet treat with cherries… Black Forest Cupcakes. With chocolate, cherries & whipped cream how could they not be delicious!

I began by making the cherry filling. Unfortunately this isn’t the most appetizing looking picture of the cherry filling, but, it definitely tasted whole a lot better than it looked.

While the cherry filling cooled in the refrigerator I made the cupcakes.

And once the cupcakes and the filling had cooled I cored the cupcakes and filled them with the cherry filling.

And finally, I topped them with whipped cream frosting, some chocolate shavings and a cherry.

Surprisingly these cupcakes were incredibly light and not overly sweet.

 

Black Forest Cupcakes

  • Servings: 15 cupcakes
  • Print

Ingredients:

Chocolate Cupcakes:

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup sugar

2 eggs

1/2 teaspoon vanilla extract

6 tablespoons unsweetened cocoa powder

1 cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons milk*

*I used 2% milk

 

Cherry Filling:

1/4 cup sugar

2 tablespoons corn starch

2 tablespoons water

1 2/3 cups pitted and quartered cherries

 

Whipped Cream:

1 1/2 cups heavy whipping cream, cold

3/4 cup confectioners’ sugar

2 teaspoons vanilla extract

chocolate, for grating

cherries, for topping

 

Directions:

Cupcakes:

Preheat the oven to 350 F and line a cupcake pan with liners.

Beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, beating until just blended.

In a separate bowl combine the vanilla extract, water and cocoa powder and whisk until smooth. Add this to the sugar mixture and beat until combined.

In another bowl whisk together the flour, baking soda and salt. Add the flour mixture to the sugar mixture alternating with the milk. Add half of the flour mixture, then all of the milk and then the remaining flour mixture, mix until the batter is smooth.

Fill the cupcakes liners about 3/4 way (about 1/4 cup) and bake for 15-17 minutes, until a cake tester inserted in the middle comes out clean.

Let the cupcakes cool a few minutes in the pan and then remove them to a wire rack to cool completely.

 

Cherry Filling:

Combine the sugar, cornstarch and water in a saucepan over medium heat and stir to combine. Heat until the sugar begins to melt

Add the cherries and stir to coat them with the sugar mixture. Cook the mixture until the cherries begin to soften and they let out their juices.

Remove from the heat once the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.

 

Once the cupcakes and the cherry filling has cooled remove the centers of the cupcakes using a cupcake corer or a knife and fill the centers with the cherry filling.

 

Whipped Cream:

Add the heavy cream, confectioners’ sugar and vanilla extract to a large bowl and whip on high speed until stiff peaks form.

Pipe swirls of the whipped cream on top of the cupcakes. Then top them with grated chocolate and a cherry. Refrigerate until ready to serve.

Recipe from The Cake Blog

Cherry Pie

Happy First Day of Summer! You may recall back in March I posted a Blueberry Pie in honor of Pi Day and that it was the first time I ever had Blueberry Pie, well, another confession. I’ve never had Cherry Pie. So, what better way to celebrate the start of the summer and cherry season than with a Cherry Pie!

First things first… Since I was using fresh cherries I had to pit them. I don’t own a cherry pitter so I pitted the cherries by using a reusable plastic straw. I literally just pushed the straw through the cherry to remove the pit. Check out this link for a few more ideas on how to pit cherries without a cherry pitter.

You may recall I’m not a fan of making pie crust from scratch – one of these days I will attempt to make it again – so I used my usual Pillsbury Pie crust. I rolled out one of the crusts an extra inch or two and then placed it in the bottom of my pie dish.

To prep the filling, I mixed flour, sugar and cinnamon in a Ziploc bag and then added in the cherries and tossed them around in the mixture to make sure they were completely covered.

I then poured the mixture, along with the excess flour mixture, into the pie plate.

Next, I used the second pie crust to top the pie and brushed it with milk and sprinkled sugar on it.

I then baked it in a 425 F preheated oven for 25 minutes and then lowered the oven temperature to 350 F and baked it for an additional 30 minutes. Until the filling was bubbling.

While my crust did come out a little wonky looking, it didn’t take away from how delicious the pie was. There’s something to be said about using fresh fruit… YUM!

 

Cherry Pie

Ingredients:

4 cups sweet cherries, pitted

1 cup sugar

1/4 cup flour

1/2 teaspoon cinnamon

pastry for double-crust 9-inch pie

 

Directions:

Preheat the oven to 425 F

Line the bottom of a 9-inch pie dish with one of the pie crusts

In a Ziploc bag combine the sugar, flour and cinnamon. Add the cherries and toss to coat. Add to the pie crust lined-dish

Place the second crust on top and trim the ends. Cut vent slits in the middle of the pie and crimp the edges.

Bake for 25 minutes and then lower the oven temperature to 350 F and bake for another 25 to 30 minutes. If the edges of the pie begin to brown too quickly, tent the pie.

Recipe from Food.com

Dump Cakes

Memorial Day Weekend is upon us- the unofficial start of the summer – and with the official start right around the corner and the inevitable warmer temperatures, you may be looking for desserts that will satisfy your sweet tooth but won’t take too long to put together and don’t require a slew of ingredients. If so, today I have the recipe for you… A Dump Cake! And trust me, it tastes a whole lot better than the images the name may conjure up for you.

I wish I could say that I came up with this genius idea of a dessert myself, but the credit goes to Pioneer Woman: Ree Drummond. Warning… If you are adverse to box cake mix, can pie filling / canned fruit and butter stop reading now and deprive yourself of the opportunity to make something super simple and delicious. Hey, you have standards to keep. And yes, it only takes those three ingredients to make this cake.

To begin, in a 9×13-inch baking dish pour out a can of cherry pie filling and a can of crushed pineapple (okay, this version of the cake requires four ingredients, but, you could easily omit the pineapple.) Mix the two together well.

IMG_0107

Next, evenly pour the cake mix over the fruit… Make sure you get the corners.

IMG_0108

And finally, top it with a stick and a half of unsalted butter sliced into tablespoons, making sure to space the butter evenly over the cake.

IMG_0111

Bake it in a preheated 350 F oven for 45 minutes – 1 hour; until the top is browned and the fruit filling is bubbling.

IMG_0114

Let it cool for a few minutes before digging in. Enjoy slightly warmed with a scoop or two of vanilla ice cream or a dollop or two of whipped cream.

This cake was so delicious that I soon made another one along with a peach version.

IMG_0132

 

Dump Cake

Ingredients:

Cherry and Pineapple

1 21oz. can cherry pie filling

1 20oz. can crushed pineapple

1 box white cake mix

12 tablespoons unsalted butter, sliced

 

Peach

1 29oz. can sliced peaches in syrup

1 box yellow cake mix

12 tablespoon unsalted butter, sliced

 

Directions

Preheat oven to 350 F.

Pour fruit into a 9×13-inch baking dish. For the cherry and pineapple version mix both fruits together well.

Top evenly with the cake mix, making sure to get the corners.

Space the butter evenly over the cake and bake in the oven for 45 minutes – 1 hour, until the top is browned and the fruit is bubbling.

Let it cool for a few minutes before slicing so the cake can “set.”

Enjoy with ice cream, whipped cream or on its own.

Recipe from Food Network