Black Cherry Cupcakes
●225g plain flour
● 1/2 tsp salt
● 4 tbsp cocoa powder
● 2 tsp baking powder
● 1/2 tsp bicarbonate of soda
●150g caster sugar
● 1 large egg
● 250ml milk
● 1 tsp vanilla extract ● 90g butter, melted
● 410g can black cherry fruit filling (we used Princes)
● 300g medium fat soft cheese
● 30g icing sugar
● Chocolate flake or chocolate curls, to decorate
1 Preheat the oven to 190°C/fan oven 170°C/gas Mark 5. Put 12 paper muffin cases into a muffin tin.
2 Sift the flour, salt, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl. Stir in the sugar.
3 In a jug, beat the egg, milk and vanilla extract together, then stir in the melted butter. Pour into the dry ingredients and add half the can of black cherry filling. Stir everything until just combined – do not beat!
4 Share the mixture between the muffin cases. Bake for 23-25 minutes. Cool completely on a wire rack.
5 Mix the soft cheese and icing sugar together. Top every muffins with a spoonful, along with the remaining black cherry filling and some crumbled chocolate flake or chocolate curls.
Sweet dreams are made of these...