Cherry Choc Cupcakes
These cupcakes taste as amazing as they look!
For the cakes
75g self-raising flour
25g cocoa powder
½ tsp baking powder
100g unsalted butter softened
100g light muscovado sugar
2 large eggs, lightly beaten
1 tbsp milk
for the filling
10 tsp cherry jam
for the butter cream:
150g unsalted butter softened
150g icing sugar, sifted
1 tsp vanilla bean paste 150g white chocolate, finely chopped
to decorate
Chocolate sprinkles and fresh cherries
Line a cupcake tray with 10 cupcake paper or foil cases.
Preheat oven to 180C/fan 160C/350F/gas mark 4.
Place all ingredients, except milk, in a food processor and mix until it just comes together, finally add milk and mix. Alternatively beat together by hand.
Divide mixture between the cases and bake 10-12 minutes or until the cakes spring back to the touch.
Once cakes are cold, remove centre of each using tip of a sharp knife or apple corer and place 1 tsp cherry jam in centre. Replace cake ‘plug’.
For the buttercream put chocolate in a heatproof bowl, stand over barely simmering water ensuring bowl does not touch water. Melt and set aside until slightly cool.
Whisk butter, sugar and vanilla until light and gradually add cooled melted chocolate. Chill slightly and whisk to thicken if necessary. Fill piping bag with star nozzle and pipe a whirl onto each cupcake.
Scatter sprinkles over and top with fresh cherry.
“White chocolate can be tricky. Use the best quality you can find”