Cupcakes with cherry jam and cream cheese

Cupcakes with cherry jam and cream cheese can easily compete with small pastries or cakes, as their assembly structure is quite similar - there’s a fruit filling and a delicate cream. The moist and moderately crumbly biscuit forms the base of the cupcake. Moreover, this dessert is significantly quicker and simpler to prepare compared to a cake.

Yield: 14 servings.

Preparation time: 60 minutes.

Calories: 233 kcal per 100 grams of the dish.

Ingredients

The temperature of all ingredients is room temperature.

• milk - 130 ml;
• thawed butter - 110 g;
• sugar - 140 g;
• eggs C 1 - 2 pcs;
• flour (premium) - 185 g;
• starch (preferably corn) - 15 g;
• baking powder - 10 g;
• salt, vanillin - a pinch each.

For the berry jam:

• any berries, for example cherries - 300 g;
• water or juice released from the berries - 50 ml;
• sugar - 60 g.

For cream cheese:

• cream cheese - 200 g;
• vanillin - 1 packet;
• fine powdered sugar - 50 g;
• heavy cold cream - 150 ml.

Preparation

1. Start with preparing the jam, as it needs to cool down. Combine the cherries with sugar and place the saucepan on the stove. When the berries release juice, pour out 50 ml of juice to dissolve the starch, while simmering the remaining mixture without boiling until the berries soften.

2. Blend the resulting mixture with a blender (you can additionally strain it through a sieve, but small pieces of cherry will only enhance the taste of the future jam).

3. Dissolve the starch in the cherry juice.

4. Return the saucepan with the berries to the stove and after boiling, slowly pour in the starch solution while stirring the mixture with a spatula until it thickens. Cool the jam.

5. Preheat the oven without convection to 180 degrees. Beat the butter with a mixer, adding sugar in two batches.

6. Continuing with the beaters, add the eggs one at a time.

7. In another bowl, mix the dry ingredients.

8. Next, mix by hand with a spatula - gradually sprinkle the first half of the dry mixture into the butter mixture.

9. Pour in half of the milk. Then - again the dry ingredients and the milk.

10. After mixing, the batter will be quite liquid and pourable. That’s how it should be.

11. Fill the silicone or paper molds with the batter to 2/3 of their height. There’s no need to grease them, as there is quite a high percentage of butter in the batter.

12. Bake the cupcakes on the middle rack for about 25 minutes.

13. When the bases cool down, remove the center using a special tool or a small knife, being careful not to reach the bottom.

14. Fill the cavity with cherry jam.

15. For the cream cheese, place all the specified ingredients in a bowl and beat them together - you will get a fairly dense yet airy mass.

16. Transfer it to a piping bag with a star nozzle. Pipe a frilled hat on top of each cupcake.

Cupcakes with cherry jam and cream cheese are ready. The light tartness of the berry jam perfectly balances the delicate cream cheese topping and complements the crumbly moist biscuit. A cup of aromatic coffee will only highlight the charm of this treat.