- 200g self raising flour.
- 150g caster sugar.
- 50g cocoa powder.
- 50g softened unsalted butter.
- 175ml whole milk.
- 1 egg.
- 1/2 tsp cherry flavouring. (Optional. I’m using Beau Morello Cherry)
- 150g chopped glace cherries.
These heavenly bites of indulgence are fabulously classic!
To me, a cherry on top is the perfect symbolism of a true cupcake. This black forest flavour is a sweet treat sure to delight anyone.
This recipe makes 12 large cupcakes. Once baked they will stay fresh for 2-3 days.
They can also be frozen (before you put the buttercream on top) in a sealed sandwich bag for up to three months.
In a jug, mix together the milk, egg and flavouring. Add this to your dry ingredients and mix together thoroughly.
When your cupcakes are cooling, you can get on with the topping. You will need;
- 250g unsalted butter
- 500g icing sugar
- 50g cocoa powder
- 100g melted dark chocolate
- 1 tbsp cherry jam
- 12 cherries for topping
Mix together the butter and the icing sugar and melt the chocolate. Once the chocolate has cooled slightly, add it to the icing sugar and butter along with the jam. Mix this together for 5-7 minutes until nice and creamy. This can then be put in a piping bag with your choice of nozzle and you can decorate your cupcakes. For these cupcakes, I’ve used a 1M nozzle.
For more information on how to decorate your cake and go from home bake to showstopper, check out my list of latest online cake decorating courses here.
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