Mon, 22 November 2021
For the cupcakes:
175g Self raising flour
50g Cocoa powder
150g Caster sugar
2 Eggs
150ml Oil
150ml Milk
2 tbsp Golden syrup
For the filling:
2 tins of pitted black cherries
200g caster sugar
2 teaspoons cornflour
Kirsch / Cherry liquor (optional)
To decorate:
500ml cream
2 tbsp mascarpone cheese
2 tbsp icing sugar
Kirsch / cherry liquor (optional)
Fresh cherries
Chopped chocolate / chocolate curls / flake bar
Method
1) Preheat oven to 175 degrees
2) Mix together the flour, cocoa, bread soda and sugar in a mixer bowl. (Dry ingredients)
3) In a jug whisk together the eggs, oil, milk & golden syrup. With the mixer on slow speed gradually add the wet mixture to the dry mix.
4) Divide evenly into a lined cupcake tray.
5) Bake for 22 minutes.
6) Drain 2 tins of pitted black cherries, keeping the syrup. Put the drained cherries into a saucepan adding 200ml of the syrup, 200g of caster sugar and 2 teaspoons of cornflour. You can add a splash of kirsch at this stage if you wish
7) Bring to the boil and simmer until thickened and the sauce coats the cherries.
8) Add kirsch to the remaining syrup and brush some of this syrup over each of the cupcakes when they come out of the oven.
9) Whip 500ml of fresh cream with 2 teaspoons of icing sugar and a drop of kirsch, when cream is softly whipped add in the 2 tbsp of mascarpone cheese and whip until cream is thick enough to pipe. (If you would like to leave our the kirsch you can add some vanilla extract to flavour your cream.
10) Once cupcakes are fully cooled core out some of the centre and fill with the cooled cherry jam.
11) Pipe the flavoured cream on top of each cupcake.
12) Sprinkle with crumbled flake or chocolate curls and top with a cherry.
