CHOCOLATE-CHERRY CUPCAKES
If you're a fan of chocolate and cherry, then these cupcakes are for you! Start by making a quick cherry compote to use in both the cupcakes and the frosting for maximum cherry flavor! The cherry buttercream recipe makes enough to generously frost the cupcakes, so keep that in mind when making it!
Provided by Kim
Time 1h40m
Yield 24
Number Of Ingredients 21
Steps:
- Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
- Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
- Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
- Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
- Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
- Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
- Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
- Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
- Spread or pipe frosting over the cooled cupcakes.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 50.8 g, Cholesterol 51.9 mg, Fat 15.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 214.9 mg, Sugar 39.4 g
VANILLA GELATO WITH CHERRY COMPOTE
Steps:
- For the gelato: Add the milk, cream, 1 cup of the sugar and vanilla bean to a 4-quart heavy-bottomed saucepan and bring to a simmer over medium-high heat. Stir occasionally to combine.
- Meanwhile, whisk together the egg yolks with the remaining 1/4 cup sugar in a large heatproof bowl until they become lighter in color and the sugar dissolves.
- When the milk mixture is at a simmer, lower the heat to medium. Carefully ladle 1 cup of the hot milk mixture into the egg mixture, while whisking, and whisk until fully combined. Repeat this step one more time, then pour the egg mixture back into the saucepan. Add the salt. Cook the mixture while stirring constantly with a wooden spoon, making sure to stir the corners of the pot. Cook until the mixture thickens and can coat the back of a spoon.
- Prepare an ice bath in a large bowl or pot with water and ice. Carefully strain the mixture into a strainer set over a heatproof bowl. Remove and discard the vanilla bean. Put the heatproof bowl in the ice bath. Stir occasionally until the mixture is chilled and no longer warm. Set in the fridge until very cold, at least 1 hour.
- Freeze the mixture to an ice-cream maker and process according to the manufacturer's instructions. Transfer to a freezer-proof container and cover.
- Freeze before serving, 1 to 2 hours. It's best to serve the gelato the same day it's made.
- For the compote: Combine the cherries, 1/2 cup water and the sugar in a 2-quart saucepan and bring to a bare simmer over medium heat. Stir to allow the sugar to melt. Cook the compote until the ingredients combine and the cherries just begin to break up, 7 to 10 minutes. (Depending on the ripeness of your cherries you may want to cook them longer.) Remove the pan from the heat and add the rum. Ignite the compote safely with a long-handled lighter and return to the stovetop to flambe and cook off the alcohol.
- Serve the gelato with the warm compote.
SCHMIDT'S CHERRY CHEESE TART FILLING
Steps:
- Using a small mixer, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Stir in lemon juice and vanilla extract until smooth. Refrigerate filling overnight. Using a 4-ounce ice cream scoop, fill each pre-baked tart shell with the chilled cream cheese filling. Place cherry pie filling on top, approximately 5 cherries per tart.
EASY CHERRY COMPOTE
This rich compote makes a perfect addition to pancakes for brunch
Provided by Good Food team
Categories Afternoon tea, Breakfast, Condiment, Dessert, Treat
Time 1h5m
Yield Makes 3 x 450g jars
Number Of Ingredients 4
Steps:
- Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
- Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it's ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.
Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
CHERRY COMPOTE
Categories Condiment/Spread Sauce Fruit Dessert Christmas Cherry Port Red Wine Winter Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 2/3 cups
Number Of Ingredients 8
Steps:
- Bring cherries, Port, wine, sugar, cinnamon stick, pepper, and a pinch of salt to a boil in a 1-quart heavy saucepan over moderate heat. Stir together cornstarch and vinegar until smooth, then stir into boiling liquid. Boil 1 minute. Remove from heat and cover, then let stand 15 minutes. Serve warm.
GINGER CHEESECAKE WITH SOUR CHERRY COMPOTE
Categories Cake Dairy Fruit Ginger Dessert Bake Cream Cheese Cherry Summer Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 17
Steps:
- For Crust:
- Position rack in center of oven; preheat oven to 350°F. Butter 9-inch diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Blend cookie crumbs and butter in processor until moist clumps form. Press crumbs on bottom and up sides of pan. Chill crust while preparing filling.
- For Filling:
- Blend cream cheese in processor until smooth. Add sugar, vanilla and salt; process until smooth, occasionally scraping down sides of work bowl. Blend in ginger. Add eggs; process just until blended. Pour filling into crust.
- Bake cake 15 minutes. Cover top of pan loosely with foil. Continue to bake cake until sides begin to puff and center is softly set, about 50 minutes longer. Transfer to rack; uncover and let stand 5 minutes. Maintain oven temperature.
- Meanwhile, Prepare The Topping:
- Whisk first 5 ingredients in medium bowl to blend. Spoon over cake. Return to oven; bake until topping sets, about 10 minutes.
- Transfer cake to rack. Cut around pan sides. Let cool. Cover; chill overnight. Release pan sides. Cut cake into wedges. Serve with Sour Cherry Compote.
CHERRY COMPOTE
Funny enough I didn't find a similar recipe here so I decided to post it. Serve over cheesecake.
Provided by Bethania
Categories Fruit Filling Recipes
Time 45m
Yield 18
Number Of Ingredients 4
Steps:
- Combine cherries, sugar, and cornstarch in a saucepan over medium heat. Stir constantly and bring to a boil.
- Reduce heat slightly and simmer until mixture becomes translucent, about 5 minutes.
- Remove from the heat and stir in lemon juice. Let cool to room temperature before serving, 30 minutes to 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 3.3 mg
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