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Chocolate cherry cupcakes

Difficulty Intermediate
Time
Prep Time: 20 mins Cook Time: 18 mins Total Time: 38 mins
Cooking Temp 170  °C
Servings 12
Description

Pretty little cupcakes that are easy to make and add a twist to a simple recipe. Adding chopped glacé cherries to a chocolate cupcake recipe and topping with vanilla frosting

For the cupcakes
  • 125 g Castor sugar / Golden castor sugar
  • 125 g Unsalted butter
  • 2 Large eggs (beaten)
  • 1 Tea spoons (tsp) Vanilla essence
  • 100 g Self-raising flour
  • 25 g Good quality cocoa powder
  • 50 ml Whole milk
  • 50 g GlacĂ© cherries (diced)
    • For the vanilla frosting (with optional cherry flavour)
  • 125 g Icingg sugar
  • 80 g Unsalted butter (softened)
  • 1 Tea spoon (tsp) Vanilla essence
  • OPTIONAL splash or cherry cordial
  • 25 ml Whole milk (Semi skimmed is also fine)
  • Pink gel food colouring
For the cupcakes
  1. Preheat the oven to 170c Fan.
  2. In a freestanding mixer cream the butter and sugar until pale and fluffy.
  3. Add the vanilla essence to the beaten eggs and mix then add little by little to the buttercream.
  4. If the mixture begins to split add a spoonful of the self-raising flour to stabilize it.
  5. Mix together the cocoa and self raising flour then fold into the mixture.
  6. Add the milk and mix until smooth - the mixture should fall easily from a spatula / spoon.
  7. Stir in the chopped cherries.
  8. Place cupcake cases into cupcake trays to keep their shape.
  9. Spoon in the mixture - makes 12 normal cupcakes or 24 mini cupcakes (pictured).
  10. Bake for 18 minutes or until the cakes have risen and set.
  11. Place on wire racks to cool.
  12. For the frosting
  13. In a freestanding mixer cream the icing sugar and butter.
  14. Add the vanilla essence to the milk and add to the buttercream.
  15. Add an optional splash of cherry flavoured cordial.
  16. Mix at a high speed for 5 minutes to create a really smooth frosting.
  17. Add the pink gel food colour and mix to spread evenly.
  18. Place the frosting in a piping bag with a large star tip eg 1M and pipe a simple star onto each cooled cupcake.
Note

If you don't have piping bags or piping nozzles just smooth the icing on with a palate knife or the back of a dessert spoon.....it will still taste just as delicious.

Did you make this recipe?
Read it online: https://modernfamilybaking.com/recipe/chocolate-cherry-cupcakes/