Recipe for fluffy Cupcakes with Black Cherry Jam
250 g sugar
200 g black cherry jam 200 g cake flour
80 g maizena
3 large eggs
125 ml fresh cream
125 ml vanilla or plain yoghurt 2 tsp baking powder
zest of 1 lemon
In a large bowl, beat the eggs and sugar with an electric whisk until doubled in volume.
add the yoghurt, cream and lemon zest and continue to mix.
Slowly add the sifted flour, maizena and baking powder.
Once well combined, spoon the mixture into greased silicon molds (5 cm in diameter) and top each pirottino with a drop of cherry jam.
Bake in a preheated oven at 180 degrees for 20 minutes or until golden brown. Serve sprinkled with icing sugar.
Recipe extracted from the “Cucina in South Africa” cookbook by Cecilia Di Cecco.