Vanilla Cupcakes with Cherry Jam and White Chocolate Buttercream

Indulge in these moist vanilla cupcakes with a tart cherry jam center, all topped with a luscious white chocolate buttercream. A decadent treat that brings together the rich sweetness of white chocolate with the tang of cherries.

Ingredients:

For Vanilla Cupcakes:

• 100g all-purpose flour (¾ c. + 1 tbsp.)
• 1 tsp. baking powder
• ¼ tsp. salt
• 90g granulated sugar (scant ½ c.)
• 41g unsalted butter, cubed & room temperature (3 tbsp.)
• 32g vegetable oil (2 ½ tbsp.)
• 1 egg white, room temperature
• 1 tsp. vanilla extract
• 85g buttermilk, room temperature (3 oz.)

For Cherry Jam:

• 160g dark sweet cherries, washed and pitted (1 c.)
• 2 tbsp. granulated sugar
• 1 tbsp. cherry liqueur (Kirsch or other)
• 1 ½ tsp. corn starch
• 1 tbsp. water

For White Chocolate Buttercream:

• 113g white chocolate (⅔ c.)
• 140g unsalted butter, room temperature (½ c. + 2 tbsp.)
• ¼ tsp. salt
• 160g powdered sugar (1 ⅓ c.)

Instructions:

1. Vanilla Cupcakes:
   • Preheat your oven to 350°F (175°C). Arrange 6 parchment liners in a muffin tin.
   • Combine flour, baking powder, salt, sugar, butter, and oil in a medium mixing bowl. Beat until butter is thoroughly mixed and no lumps remain.
   • Incorporate the egg white, vanilla, and buttermilk. Mix until a smooth batter forms.
   • Divide batter among the liners and bake for 15-20 minutes, or until toothpick-tested clean.
2. Cherry Jam:
   • Combine cherries, sugar, and liqueur in a saucepan over medium heat. Occasionally mash cherries and stir, letting it simmer.
   • Mix cornstarch and water in a separate bowl to create a slurry.
   • Gradually whisk the slurry into the cherries, continuing to whisk until it thickens (~1 min). Cool in the fridge.
3. White Chocolate Buttercream:
   • Melt white chocolate in a bowl and set aside.
   • Beat butter and salt in another bowl for a minute.
   • Gradually mix in powdered sugar, followed by melted chocolate, until smooth and creamy.
4. Cupcake Assembly:
   • Create a small well in each cupcake center for the cherry jam.
   • Fill each cavity with the cooled cherry jam.
   • Pipe the white chocolate buttercream over each cupcake using your preferred tip.
   • Garnish with cherries and some jam juice.

Notes:

• Traditional Black Forest cakes use Kirsch, a cherry brandy. If unavailable, cherry liqueur is a suitable alternative.

Indulge in the rich and tangy symphony of flavors! Perfect for celebrations or simply as a treat to satiate those sweet cravings.