For the dough:
120 g butter (room temperature)
120 g sugar
1 tbsp grated lemon zest
2 large eggs
200 g flour
a pinch of salt
1 teaspoon baking powder
¾ cup sour cherries from a compote (pitted)
125 ml sour cherry compote liquid
For the frosting:
100 g softened butter
80 -100 g icing sugar (extra-fine)
150 g white chocolate
1-2 tbsp hot milk
For the ears:
2 bars of white chocolate
a drop of sour cherry juice (or red food color)
Preheat the oven to 180 °C.
Line the muffin tin with paper liners.
Beat the butter and sugar. Add the lemon zest and the eggs, one by one.
Sift the flour, baking powder and salt.
Add alternately with the compote liquid into the butter and egg mixture. Stir in the sour cherries.
Fill ¾ of the muffin cups.
Bake for 18-20 minutes.
Leave to cool.
Draw 12 pairs of long ears on a sheet of parchment paper. Turn the paper upside down and place on a board or tray.
Chop and melt the chocolate (20 seconds at a time in a microwave oven or) in a water bath.
Spoon the chocolate onto the parchment paper, inside the lines.
Add a drop of sour cherry juice to the remaining chocolate and draw a pink line down the centre of each ear using a toothpick.
Freeze for 15 minutes.
To prepare the frosting, beat the butter and icing sugar well.
Chop the chocolate and heat (20 seconds at a time in a microwave oven, stirring after each or in a water bath).
Add the melted chocolate to the butter. Add the hot milk.
Coat the cupcakes with the crème.
Remove the ears from the paper carefully and stick them into the cupcakes.
Serve immediately or keep refrigerated until serving.