Diana Cupcakes

Ingredients

• Chicken Egg 3 pieces
• Sugar 5 oz
• Wheat Flour 0 oz
• Milk 0 fl oz
• Cocoa Powder 0 oz
• Marinated cherries 5 oz
• Brandy 0 fl oz
• Butter 5 oz
• Condensed Milk 5 oz
• Marinated cherries 6 pieces

Step-by-Step Guide

Step 1

Separate the egg whites from the yolks. Whisk the yolks with 30 grams of sugar. Beat the egg whites with a mixer, adding 30 grams of sugar to the fluffy mixture, and then refrigerate.

Step 2

Add the flour, milk, and cocoa to the egg yolks, and mix everything thoroughly with a mixer.

Step 3

Then, gently fold in the whipped egg whites in batches using a spatula, being careful to keep them airy.

Step 4

Transfer the prepared batter into mini muffin molds, filling them three-quarters full. Bake in a preheated oven at 355°F for 15 minutes. To check for doneness, insert a toothpick into the muffin — it should come out clean.

Step 5

Prepare the filling. Place the cherries with 40 g of sugar into a saucepan, add 3 tablespoons of water, and simmer for 7 minutes over medium heat until the cherries release their juice. At the very end, add the brandy and heat for another minute, stirring.

Step 6

Prepare the cream. Beat the butter with a mixer until it becomes pale, then gradually add the condensed milk in a thin stream while continuing to beat, until the cream becomes fluffy and holds its shape.

Step 7

Allow the mini cupcakes to cool and remove them from the molds. Carefully scoop out a little of the crumb from the top. Crumble this crumb and mix it into the cream.

Step 8

Fill the cupcakes with drunken cherries. Place the cream into a piping bag fitted with a star nozzle and pipe dollops on top of the cupcakes. Decorate the cupcakes with cocktail cherries and serve.