Danube wave cupcakes

Name: Danube wave cupcakes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 500 ml + 1 tablespoon of milk; 1 package Pudding powder "Vanilla Flavor"; 2 TABLESPOONS + 150 g sugar; 400 g Butter; 1 package Vanillin sugar; 4 Eggs (size M); 225 g Flour; 2 TEASPOONS Baking Powder; 1 TABLESPOON Cocoa powder; 1 glass (720 ml) Sour cherries; 100 g Dark chocolate; 100 g Whipped cream; 7-10 Tbsp Cling film; 12 Muffin paper cups; 7-10 Tbsp Disposable piping bag

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

500 ml + 1 tablespoon of milk
1 package Pudding powder "Vanilla Flavor"
2 TABLESPOONS + 150 g sugar
400 g Butter
1 package Vanillin sugar
4 Eggs (size M)
225 g Flour
2 TEASPOONS Baking Powder
1 TABLESPOON Cocoa powder
1 glass (720 ml) Sour cherries
100 g Dark chocolate
100 g Whipped cream
7-10 Tbsp Cling film
12 Muffin paper cups
7-10 Tbsp Disposable piping bag

Directions

1
Bring 440 ml milk to the boil. Stir pudding powder, 2 tablespoons sugar and remaining milk until smooth. Stir into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the heat, pour into a bowl and cover directly on the surface with foil.
2
Leave to cool for at least 2 hours.
3
Cream 150 g butter, 150 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in. Halve the dough, mix one half with cocoa powder and 1 tablespoon of milk.
4
Drain the cherries and let them drain well. Line the hollows of a muffin tray (12 hollows) with paper cups. Spread the light, then dark pastry into the paper cups. Spread the cherries, up to 12 pieces for decoration, on the dough and press them in slightly.
5
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Take out and let cool down.
6
Chopping chocolate. Bring the cream to the boil in a pot, remove from the heat and stir in the chocolate until a smooth glaze is obtained. Let it cool down for about 10 minutes. Cream butter with the whisk of the hand mixer.
7
Mix the pudding with the butter by the spoonful. Pour the butter cream into a piping bag with a large star-shaped spout and squirt it onto the muffins in large tuffs. Spread the icing on the buttercream. Decorate each muffin with 1 cherry.