BLACK FOREST MUFFINS
A quick, pretty and deliciously moist treat for afternoon tea... and so much easier than making an entire fancy "gateau"!
Provided by zetallgerman
Time 25m
Yield Makes Muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 180C. (If using, thaw the frozen cherries). Line a 12- hole muffin tin with paper cases.
- Using an electric mixer beat butter and sugar until the mixture looks pale and creamy.
- Add eggs - one at a time - beating well after each addition.
- Fold through combined sifted flours, cocoa and baking powder.
- Fold through the cherries (retain 12 for decorating) and spoon the dough into the paper cases.
- Bake for 20-25min until a skewer inserted comes out clean. Remove from the tin and cool on a rack.
- Once completely cooled, poke a few small holes in the top of each muffin and drizzle with the Kirsch. The decorate the tops with whipped cream, a cherry and shavings of dark chocolate.
BLACK FOREST MUFFIN CAKES
Bake up a moist and delicious chocolate-cherry treat using Betty Crocker® muffin mix and cherry pie filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In medium bowl, stir muffin mix, pie filling and egg until blended (batter will be very moist). Divide batter among muffin cups.
- Bake 28 to 30 minutes or until tops spring back when touched. Cool 5 minutes; carefully remove from pan to cooling rack. Cool completely, about 30 minutes. Serve each cake topped with dollop of whipped topping and a cherry.
Nutrition Facts : Calories 250, Carbohydrate 43 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 32 g, TransFat 1 g
BLACK FOREST MUFFINS
A delicious batch of Black Forest Muffins, made with homemade batter, topped with cherry filling, whipped cream and a cherry. Hi welcome to our website! If you looking at making some tasty muffins for a birthday, anniversary or just because you are in the right place. Make yourself a cup of tea and sit back a watch our short video tutorial for BLACK FOREST MUFFINS. Black Forest Muffins mixture, butter, brown sugar, eggs and milk to start the wet ingredients. Homemade chocolate cake batter for our muffins. Scoop equal amounts of cake batter into the muffin cups and bake in a pre-heated oven of 350ºF for 20 to 25 minutes. Muffins ready for the oven. I hope you are excited about these delicious homemade black forest muffins, if you like the recipe its posted below. Please check out our New COOKBOOK the link is posted below as well. https://www.bonitaskitchen.com/cookbook This is our link to our second cookbook.
Provided by Bonita's Kitchen
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat 350ºF for 20 to 25 min, or if knife is clean. Cream butter, sugar and vanilla together in a large bowl, mix eggs together a small bowl first then add milk. Mix together coffee to warm water, add to bowl with wet ingredients. After sift together all the dry ingredients to the bowl, mix until combined. Grease a muffin pan, or line with muffin cups, then add batter. Bake in a pre-heated 350ºF oven for 20 to 25 minutes or until batter comes out clean. ( depending on your oven ) When baked let rest for 10 minutes then release unto a cooling rack. When muffins are cool remove from pan and place on plate, cut a hole in the middle of each muffin about 1 inch round. Then add cherry filling in each muffin hole, and top with spray whipped cream, then top with grated chocolate or chocolate chips. Bonita's Tip: Shifting flour will make the flour a cake like texture. If you are using salted butter you can leave out the sea salt. You can use freshly whipped cream and put in a decorating holder to add to muffin tops.
Nutrition Facts :
BLACK FOREST FRUITS MUFFINS
Start the day the right way with these delicious Black Forest Fruit Muffins. Made with cherries, grapes, blackberries, and blackcurrants; they're just perfect for breakfast, or as a little treat.
Yield 14 muffins
Number Of Ingredients 9
Steps:
- Preheat your oven to 160°C, 325°F, Gas Mark 3. Grease or line a muffin tray with paper muffin cases. Set aside. Cream the butter and sugar together until fluffy then add in the eggs, one at a time. Add the milk and vanilla extract then fold in the flour and baking powder to make a thick batter. Remove any standing juices left from thawing the black forest fruits mix. Fold the fruits into the batter until incorporated. Spoon the mixture evenly into the muffin cases. Bake for approx. 25-30 minutes or until a skewer inserted comes out clean. Leave the black forest muffins to cool in the tray for 10 mins before turning out to cool completely on a wire rack. Store in an airtight container.
BLACK FOREST CUPCAKES
So delicious! These homemade chocolate cupcakes are filled with black cherry jam and topped with whipped cream, maraschino cherries, and grated chocolate.
Provided by imcooking88
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h12m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line two muffin tins with cupcake liners.
- Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Mix in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.
- Pour batter into prepared muffin tins, filling each liner about half-full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.
- Cut tops off the cooled cupcakes. Remove a small amount of the center of each cupcake. Fill the centers with a small dab of black cherry jam. Put the tops back on, covering the jam.
- Combine heavy cream, sucralose sweetener, and vanilla extract in a large bowl. Whip until soft peaks form. Place in the refrigerator until chilled.
- Place whipped cream in a piping bag fitted with a round or star tip. Frost each cupcake with a swirl of whipped cream. Top each one with a maraschino cherry and grated chocolate.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 29 g, Cholesterol 79.6 mg, Fat 17.3 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 10.4 g, Sodium 132.3 mg, Sugar 10.5 g
BLACK FOREST CAKE I
This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.
Provided by Linda Greer
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
- In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
- Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
- Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
- Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
- With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g
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