I was planning to bake some cupcakes for the last meeting of my church small group and I asked a friend what his favourite cupcake was. He said chocolate. Of course! A classic choice I do not deny; but on walking into the supermarket and seeing red cherries on offer, I couldn't resist picking up a punnet to add to class a bit of summer. Think black forest, yummy. I topped mine with some lemon curd frosting that I had left over (dyed peach for prettiness) but I think these would suit a marscapone or more creamy topping.
Ingredients:
100g plain flower,
140g caster sugar,
1.5 tsp baking powder,
Tsp vanilla sugar,
Pinch of salt,
40g unsalted butter at room temperature,
120ml whole milk,
15 fresh cherries chopped and pitted (plus 12 cherries to decorate)
Method:
Preheat the oven to 180◦C.
With an electric mixer cream the butter with the sugar until smooth.
Combine flour, cocoa, vanilla sugar and salt, and sieve into the butter/sugar mix.
Stir gently until the mixture is well-combined and sandy in consistency.
Whisk together milk and egg in a jug and pour gradually into the dry mixture, combining gently. Do not over mix.
Add the chopped cherries and stir just enough to evenly combine them.
Pour the batter into 12 cupcake cases.
Bake in the oven for 20 mins.
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