Black Forest Cupcake Recipe
A vegetarian Indian recipe with vivatta maida, sugar - granulated, cocoa powder. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Black Forest Cupcake recipe, preheat oven to 350 degree F or 180 degree C
- 2
Line 12 muffin cups with paper liners
-/2 pitted cherries - chopped (fresh or frozen) plus 2 fresh cherries with stems for garnish(1 cup)fresh cherries - with stem(12) - 3
In a bowl, add all purpose flour, baking powder, baking soda and cocoa powder
cocoa powder(1/4 cup)-/2 baking powder(1 teaspoon)baking soda(1/4 teaspoon) - 4
Mix everything properly
- 5
Take another big bowl, add sugar, vegetable oil, vanilla essence
sugar - granulated(3/4 cup)butter - melted or vegetable oil(1/2 cup)vanilla extract(1 teaspoon)icing sugar(1 cup) - 6
eggs or beaten yogurt, milk, mix them very well until become a creamy texture
milk - at room temperature(1/2 cup)whole eggs - if you want to avoid egg(2)britannia cream cheese - (at room temperature)(1/2 cup)sour cream(1/2 cup)britannia cream cheese - for frosting - 7
Pour the batter into the flour mixture slowly, mix them very well until the dry and wet ingredients are well combined
- 8
Fold in chopped cherries until just combined
-/2 pitted cherries - chopped (fresh or frozen) plus 2 fresh cherries with stems for garnish(1 cup)fresh cherries - with stem(12)chocolate bar - chopped(1) - 9
Divide the batter among the prepared cups (they will be full)
- 10
Bake the cupcakes for 20 to 25 minutes or until a toothpick inserted into the center comes out clean
- 11
Transfer to a wire rack and let cool completely
- 12
Next, we will make the frosting for the same
britannia cream cheese - for frosting - 13
Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer or manual mixer until smooth
sugar - granulated(3/4 cup)-/2 pitted cherries - chopped (fresh or frozen) plus 2 fresh cherries with stems for garnish(1 cup)britannia cream cheese - (at room temperature)(1/2 cup)sour cream(1/2 cup)icing sugar(1 cup)fresh cherries - with stem(12)britannia cream cheese - for frosting - 14
Refrigerate the frosting until very cold, about 2 hours
britannia cream cheese - for frosting - 15
Spread the frosting on the cooled cupcakes, sprinkle chopped chocolate and decorate with a cherry on top
-/2 pitted cherries - chopped (fresh or frozen) plus 2 fresh cherries with stems for garnish(1 cup)fresh cherries - with stem(12)britannia cream cheese - for frostingchocolate bar - chopped(1) - 16
Serve Black Forest Cupcake along with Heart Shaped Sandwiches and Espresso Coffee to your guests when they visit you at home
-/2 pitted cherries - chopped (fresh or frozen) plus 2 fresh cherries with stems for garnish(1 cup)fresh cherries - with stem(12)
Nutrition Facts
Per serving
Rate this recipe
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Black Forest Cupcake Recipe
A vegetarian Indian recipe with vivatta maida, sugar - granulated, cocoa powder. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Directions
16 steps- 1
To begin making the Black Forest Cupcake recipe, preheat oven to 350 degree F or 180 degree C
- 2
Line 12 muffin cups with paper liners
-/2 pitted cherries - chopped (fresh or frozen) plus 2 fresh cherries with stems for garnish(1 cup)fresh cherries - with stem(12) - 3
In a bowl, add all purpose flour, baking powder, baking soda and cocoa powder
cocoa powder(1/4 cup)-/2 baking powder(1 teaspoon)baking soda(1/4 teaspoon) - 4
Mix everything properly
- 5
Take another big bowl, add sugar, vegetable oil, vanilla essence
sugar - granulated(3/4 cup)butter - melted or vegetable oil(1/2 cup)vanilla extract(1 teaspoon)icing sugar(1 cup) - 6
eggs or beaten yogurt, milk, mix them very well until become a creamy texture
milk - at room temperature(1/2 cup)whole eggs - if you want to avoid egg(2)britannia cream cheese - (at room temperature)(1/2 cup)sour cream(1/2 cup)britannia cream cheese - for frosting - 7
Pour the batter into the flour mixture slowly, mix them very well until the dry and wet ingredients are well combined
- 8
Fold in chopped cherries until just combined
-/2 pitted cherries - chopped (fresh or frozen) plus 2 fresh cherries with stems for garnish(1 cup)fresh cherries - with stem(12)chocolate bar - chopped(1) - 9
Divide the batter among the prepared cups (they will be full)
- 10
Bake the cupcakes for 20 to 25 minutes or until a toothpick inserted into the center comes out clean
- 11
Transfer to a wire rack and let cool completely
- 12
Next, we will make the frosting for the same
britannia cream cheese - for frosting - 13
Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer or manual mixer until smooth
sugar - granulated(3/4 cup)-/2 pitted cherries - chopped (fresh or frozen) plus 2 fresh cherries with stems for garnish(1 cup)britannia cream cheese - (at room temperature)(1/2 cup)sour cream(1/2 cup)icing sugar(1 cup)fresh cherries - with stem(12)britannia cream cheese - for frosting - 14
Refrigerate the frosting until very cold, about 2 hours
britannia cream cheese - for frosting - 15
Spread the frosting on the cooled cupcakes, sprinkle chopped chocolate and decorate with a cherry on top
-/2 pitted cherries - chopped (fresh or frozen) plus 2 fresh cherries with stems for garnish(1 cup)fresh cherries - with stem(12)britannia cream cheese - for frostingchocolate bar - chopped(1) - 16
Serve Black Forest Cupcake along with Heart Shaped Sandwiches and Espresso Coffee to your guests when they visit you at home
-/2 pitted cherries - chopped (fresh or frozen) plus 2 fresh cherries with stems for garnish(1 cup)fresh cherries - with stem(12)
About this recipe
A vegetarian Indian recipe with vivatta maida, sugar - granulated, cocoa powder. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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