Amarena Vanilla Upside Down Cupcakes

For Amarena vanilla upside-down cupcakes, preheat the oven to 180 °C and grease the cavities of the muffin tray with butter.

Drain the cherries in a sieve (save the juice!), spread them on several layers of kitchen roll and let them dry a bit.

For the topping, slowly melt the butter, mix with sugar in a bowl and stir until the sugar has dissolved in the warm butter. Spread butter mixture evenly in the wells of the muffin pan (1-2 tsp. each.) Now arrange 5 drained cherries “flower-shaped” in each of the muffin cups (i.e., place in a circle on top of the butter-sugar mixture.) Set tray aside for now.

For the batter, in a large mixing bowl, cream together the butter, sugar, vanilla sugar, vanilla pulp and salt until fluffy. Stir in eggs, one at a time. Sift flour with baking powder. Measure out about 100 ml of the collected cherry juice and stir it thoroughly into the butter mixture, alternating with the flour mixture. Stir until a smooth batter is formed (use a little more or less cherry juice if necessary).

Divide the batter evenly into the prepared muffin tins (do not fill too full, as the batter will rise a lot.) Bake the cupcakes for about 25 minutes (test with a stick!).

Remove from oven, let cool in the pan for about 3 minutes. Run a sharp knife (or a spoon handle) along the inside of the ramekins to loosen the cupcakes from the edges. Now turn out the cupcakes: To do this, use a cake rack au

Preparation Tip:

Sprinkle additional chocolate chips on the topping of the Amarena Vanilla Upside-Down Cupcakes and place an Amarena or cocktail cherry on each.

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