Cherry Cream Cheese Cupcakes 樱桃芝士纸杯蛋糕

I was continuing to bring out those cupcake liners that have been sitting there for quite some time. Looking at this floral liners, I got this idea making them into cream cheese cupcakes with fresh cherry.

 

First prepare the cookie base, this time I use Oreo cookies

 

Prepare the cherry filling by cooking cherry puree with sugar

 

As for dairy whipping cream, immediately beat it soon removed from the fridge, then only you can beat till soft peak and thick.

 

Prepare the cream cheese batter 

 

Brought this bottle of Kirsch (Cherry wine) from Paris, perfect to add into the cream cheese batter.  If you don't have this, then just ignore.

 

Prepare soft peak meringue then combine well with cream cheese batter and bake over water bath..

 

I packed some for my sister, and my daughter packed some to bring to school, very fast 12 cupcakes just gone in the same day. I wanted to eat one more also no chance, hehehe..Have to do it again..

Cherry Cream Cheese Cupcakes 樱桃芝士纸杯蛋糕

*makes 12 cupcakes 

250g cream cheese, room temperature

30g caster sugar

2 egg yolks (large or A size)

30g low protein flour or cake flour

100g whipping cream, cold from fridge

1tsp Kirsch (cherry wine), optional

2 egg whites (large or A size)

45g caster sugar 

100g Oreo cookies

45g melted salted butter

80g fresh cherries, pitted

20g sugar 

Method

1. Line a 12 holes muffin pan with cupcake liners.
2. Process Oreo cookies in a food processor till finely. Add in melted butter and mix well.
3. Add 2tsp of Oreo cookies into each cupcake liners, press it firmly.
4. To prepare cherry filling, blend the fresh cherries with sugar in a blender till puree.
5. Cook the cherry puree in a small saucepan till slight thicken. Set aside to cool.
6. Remove whipping cream from fridge, immediate beat till soft peak, set aside.
7. Beat cream cheese, Kirsch and sugar till smooth (I use electric hand mixer).
8. Add in egg yolks and mix well. Add in flour and combine well.
9. Mix in whipped cream, mix till well combine.
10. Beat egg white till foamy (I use electric hand mixer), gradually add in sugar and continue to beat till soft peak formed.
11. Use a hand whisk, mix in 1/3 meringue with cream cheese batter till combine.
12. Use a spatula, fold in the balance meringue, fold gently till combine.
13. Pour batter into muffin pan, and make marble effect with Cherry filling.
14. Bake at a pre-heated oven at 150C for 40mins at lower rack using steaming bake method (place a roasting tin underneath and add in hot water before putting in the cake tin). Store in fridge before consume.

Recipe reference: refer to old recipe, recipe by Sonia aka Nasi Lemak Lover