Cherry Cupcakes

This recipe yields 6 eggless portions. Easy to make, these cute little adorable cupcakes are filled with cherries inside-out !!!

Cupcake Batter

Preheat the oven at 180 ̊C (OTG mode: upper rod + lower rod + fan). Line a cupcake tray with cupcake liners.
In a small bowl, mix milk and apple cider vinegar together to form buttermilk. Keep aside.
In a new bowl, sift together flour, baking powder and salt.
In another bowl, cream together unsalted butter and sugar until light and fluffy. Then add cherry puree, vanilla essence to it and mix well. Now add buttermilk and a drop of red color, give a quick mix.
Now add dry ingredients into the creamed butter mixture and form a smooth batter.
Divide the batter equally between the cupcake liners, fill till 3/4th capacity and bake at 180 ̊C (OTG mode: lower rod only) for 15 – 20 minutes or until a toothpick inserted in the centre comes out clean.

In a bowl, mix whipping cream and red gel color.
Now using an electric beater, beat it until stiff peaks are achieved.
Take out the frosting in a piping bag fitted with open star nozzle. Keep aside for further use.

Once the cupcakes cool down, with the help of an apple corer create a cavity in the centre.
Fill this cavity with cherry compote.
Now pipe frosting on the top with the help of open star nozzle (start from the centre, piping complete circles in an anticlockwise direction, moving up after completion of each circle).
Finish off by placing a cherry on the top and sprinkling some white pearls.