White forest cupcakes

Ingredients

White forest cupcakes:

• 1 cup flour
• 1 teaspoons baking powder
• 1/8 teaspoons salt
• 1/2 cup milk
• 5 ounces white chocolate
• 1 stick butter, room temperature
• 3/4 cup sugar
• 2 teaspoons vanilla
• 2 eggs, seperated
• maraschino cherries
• 1 cup whipping cream

kirsch syrup:

• 1/4 cup kirsch water
• 2 tablespoons hot water
• 1 tablespoon sugar

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Preparation

• White forest cupcakes:
  Preheat oven at 160C. Line muffin pans with paper cups. Melt chocolate over simmering water. Set aside to cool. In a large bowl cream butter and 1/2 cup of sugar until light and fluffy.
• Stir in melted chocolate. Add egg yolks one at a time, mixing well after each addition, then add vanilla. Sift together flour, baking powder, salt in a bowl.
• Add half of the dry ingredients to the butter/sugar and beat to combine. Add half of the milk and beat to combine. Repeat with remaining half of ingredients.
• In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. gradually add the remaining 1/4 cup of sugar beating continuously, until stiff but not dry. Fold the beaten egg whites into the batter.
• Pour the batter into the paper-lined muffin pans about 2/3s full. Bake at 160C for 20 minutes or until a cake tester inserted in the middle comes out clean.
• Kirsch syrup:
  In a small ramekins stir sugar in hot water until dissolve. Add kirsch water.
• To assemble:
  Brush top of cupcakes with kirsch water. Refrigerate for 10 minutes. Meanwhile whip cream on high with the whip attachment until soft peaks, add powdered sugar ( 2 tablespoons or so, if you want sweet whipped cream) continue to whip until stiff peaks form, try not to over beat. Frost cupcakes with whipped cream and top with maraschinos cherries and shaved white chocolate.