Cherry and Chocolate Cream Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter (melted)
- 3 eggs
- ⅔ cup sugar
- ½ tsp grated lemon zest
- 1 ¾ cups self-rising flour (sifted)
- ¼ cup milk
- 12 Amarena cherry (in syrup)
- For the chocolate buttercream
- ½ cup unsalted butter
- 2 cups powdered sugar
- ½ cup cocoa powder
- 1 Tbsp cream (48% fat)
- For the cherry cream
- ½ cup unsalted butter
- 2 cups powdered sugar
- 4 Tbsps Amarena cherry (in syrup)
- pink Food coloring (optional)
- To decorate
- grated Chocolate
- Candied cherry
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Whisk together the eggs and sugar until light and pale. Slowly add the melted butter and lemon zest, whisking contantly.
3.
Whisk in half the flour, followed by half the milk. Add the rest of the flour and milk and whisk until smooth.
4.
Spoon into the paper cases to half fill them and place a cherry on top. Cover with the remaining mixture.
5.
Bake for about 20 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the chocolate buttercream: beat the butter until very soft. Sift in the icing sugar and cocoa and beat well until smooth.
7.
Gradually beat in the cream until spreadable. Spread on top of the cakes.
8.
For the cherry cream: beat the butter until soft and creamy. Gradually sift in the icing sugar and beat until smooth. Rub the cherries through a sieve into the mixture and beat well. Add a few drops of pink colouring if using.
9.
Spoon into a piping bag and pipe a swirl on top of each cake. Sprinkle with grated chocolate and decorate with cherries.
