You will need:
For the Cupcakes:
175g Self Raising Flour
175g Margarine
100g Caster Sugar
75g Light Brown Sugar
3 Eggs
2tbsp Cocoa Powder
For the Filling:
425g Tinned Black Cherries
50g Granulated Sugar
1tbsp Lemon Juice
For the Buttercream:
175g Icing Sugar
75g Butter
2 tsp Milk
25g Dark Chocolate
Method:
1. Firstly, for the cupcakes. In a bowl, cream together your margarine, caster sugar and light brown sugar.
2. Then add your eggs and mix well.
3. Add your flour and Cocoa Powder and mix well until well combined.
4. Then divide your mixture between 12 cupcake cases, and bake in a pre-heated oven at Gas Mark 5, 190C or 170C fan assisted for 16-20 mins.
5. To make the filling, set aside 6 of the tinned cherries for the topping. Then add the remaining tinned cherries with their syrup to a saucepan. Add the granulated sugar and lemon juice and mix well.
6. Bring to a boil and then reduce to a simmer. Simmer this for 15 to 20 mins until the sauce has thickened. Then take off the heat and allow to cool.
7. Then you want to core the center of your cupcakes, keeping the tops to one side. And fill the center of each cupcake with some of the filling. Then put the tops back on the cupcakes.
8. To make the buttercream, Make sure the butter is at room temperature.
9. To the icing sugar add the butter and push the butter into the icing sugar using a fork. This should help keep the icing dust down.
10. Once the butter and icing sugar are as mixed as they can be, add the milk bit at a time until it is a smooth buttercream. If you add too much liquid, add more icing sugar to bring it back.
11. Then decorate the top of each cupcake with your buttercream. Topping each cupcake with half the reserved cherry. Then using a peeler, peel the chocolate into shavings and top each cupcake.
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