BLACK FOREST CUPCAKES

MAKES 12 CUPCAKES Preparation: 20 min Baking: 20-25 min Chilling: 30 min

120g unsalted butter

at room temperature 250ml (1c) sugar 2 eggs 5ml (1t) vanilla essence 80ml (¹⁄₃c) water 80ml (¹⁄₃c) cocoa

powder 250ml (1c) cake flour 2,5ml (½t) bicarbonate

of soda pinch of salt 80ml (¹⁄₃c) milk FILLING 60ml (¼c) sugar 30ml (2T) cornflour 310ml (1¹⁄₃c) canned

pitted cherries TOPPING basic butter icing

(optional) grated chocolate fresh cherries or frozen

grapes

Preheat the oven to 180°C . Line one cupcake tin with cupcake liners. 1 Cream the butter and sugar until fluffy. Add the eggs one at a time, whisking after each addition until well combined. 2 In a separate bowl, combine the vanilla essence, water and cocoa powder. Whisk until smooth. Add to the butter mixture and beat until combined. 3 In a separate bowl, sift together the flour, bicarbonate of soda and salt. 4 Add the flour mixture and milk: begin by adding half the dry mixture and mix well; add the milk and mix well, scraping down the sides; then add the remaining flour mixture and mix until smooth. 6 Fill the cupcake liners about three-quarters. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for about 2-3 minutes, then move to a cooling rack to cool completely. 7 Filling Heat the sugar, cornflour and liquid from the canned cherries in a medium saucepan over medium heat, stirring to combine. Heat until syrupy and the sugar begins to melt. Add the cherries and stir to coat them with the sugar mixture. Cook until the cherries start to soften and the syrup thickens. 8 Remove from heat, pour into a bowl and refrigerate until cool. 9 Topping Remove the centres from the cupcakes with a corer or knife. Add the filling, top with the icing (if using), grated chocolate and cherries or grapes.