I bake today: Donauwellen Cupcakes with Butter Cream Topping
Preparation: 60 minutes
Cooking time: 90 minutes
Total time: 2 hours & 30 minutes
Category: Baking Recipes, Muffin Recipes, Cupcake Recipes
Our Recipe Rating:
Ingredients for 15 Donauwellen Cupcakes:
- 1 glass of morello cherries
- 450 grams butter
- 200 grams sugar
- 4 eggs
- 50 grams of corn starch
- 250 grams flour
- 510 milliliters of milk
- 1 sachet of baking powder
- 2 teaspoons of cocoa powder
- 1 sachet of vanilla custard powder
- A pinch of salt
- 100 grams dark chocolate
- Small pot
- Muffin baking dish + 15 paper cases for lining the mold
- Mixer/Food processor
- Piping bag
- Mixing bowl
- Kitchen syringe
- Pot + suitable bowl for the double boiler
Preheat the oven in time to 180°C (top/bottom heat). Drain morello cherries over a sieve. Line the muffin tin with paper forms (alternatively grease with some butter).
…for the vanilla custard:
Stir together 1 sachet of vanilla custard powder, 2 tablespoons of sugar (about 25 grams) & 100 milliliters of milk until clumping free. Heat up a small pot adding 400 milliliters of milk and bring to a boil. As soon as it starts simmering stir in the custard-milk using a whisk. While stirring constantly allow to simmer for approx. 2 minutes over medium heat until the mixture thickens. Remove the pot from the stove and cover the custard with cling film, cover the pudding directly on the surface & allow to cool.
…for the muffin batter:
Combine 200 grams of soft butter and 175 grams of sugar with a mixer or kitchen machine until the mixture is white and creamy. now gradually add 4 eggs, add each egg separately and stir in each egg for 1 minute at high speed. Next, add a pinch of salt to the batter & also add 250 grams of flour, 50 grams of cornstarch & 1 sachet of baking powder through a sieve. Mix everything with a mixer or a kitchen machine until a smooth batter.
…for the Donauwellen Muffins:
Fill half of the batter into a piping bag. Mix the other half with about 10 milliliters of milk & 2 teaspoons of cocoa powder until a smooth chocolate batter.
Now squirt the light batter evenly into the 15 muffin molds, then fill the dark batter into the piping bag and squirt the dark batter evenly over the ligh batter into the 15 muffin molds. Finally press 4 – 5 drained morello cherries into each batter portion and bake the muffins for about 25 minutes in the preheated oven at 180°C (top/bottom heat).
After the baking time, get the muffins out of the oven and allow them to cool for about 30 minutes.
…for the butter cream:
Whisk up 200 grams of soft butter for about 2 – 3 minutes with a mixer or food processoror until creamy. Now gradually add the cooled custard pudding tablespoon for tablespoon to the creamy butter and mix together. Once the whole custard is used up, allow to cool the butter cream for about 15 minutes in the refrigerator.
Fill the cooled butter cream into a piping bag with a large sterling spout and spray small, round towers on the cooled muffins. Allow the cupcakes to cool for another 20 – 30 minutes in the refrigerator.
…for chocolate decorations:
Melt 100 grams of a dark chocolate over a double boiler, then allow to cool slightly and afterwards drip the chocolate decorartively with a kitchen syring (alternatively with a spoon) over the cupcakes. Finally, place 1 cherry on top of each cupcake, then either serve (with lukewarm chocolate) or cool again briefly in the refrigerator (so that the chocolate can set).
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):