Black for­est cup­cakes

North West Telegraph - - Lifestyle -

Prepa­ra­tion 30 min­utes Cook­ing 19 min­utes Makes 12 cup­cakes In­gre­di­ents 90g bit­ter­sweet cho­co­late, finely chopped

cup unsweet­ened co­coa pow­der ¾ cup hot wa­ter ¾ cup self-rais­ing flour ¾ cup su­gar ½ tsp salt 100ml canola oil 2 large eggs 1½ tsp vanilla ex­tract 24 fresh cher­ries 1½ cups heavy cream 1 tbsp su­gar Finely grated cho­co­late, for gar­nish Method Pre­heat oven to 170C. Place the chopped cho­co­late and co­coa pow­der in a medium bowl, pour hot wa­ter over cho­co­late mix­ture and whisk un­til smooth. Trans­fer bowl to freezer for 10min to chill. In a mix­ing bowl, whisk to­gether flour and su­gar, salt In a sep­a­rate mix­ing bowl, whisk to­gether canola oil, eggs, and vanilla. Pour cho­co­late mix­ture into oil mix­ture and stir un­til well com­bined, then add flour mix­ture and whisk un­til smooth. Di­vide bat­ter evenly among 12 pa­per-lined muf­fin pans (about cup in each). In­sert a de-seeded whole cherry into the bat­ter of each cup­cake. Bake in pre­heated oven un­til tooth­pick in­serted into cake comes out clean, 17-19 min­utes. Al­low cup­cakes to cool in bak­ing tin sev­eral min­utes, then trans­fer to a wire rack. Cool com­pletely. In a mix­ing bowl, us­ing an elec­tric hand mixer, whip heavy cream on high speed un­til soft peaks form. Add cup gran­u­lated su­gar and whisk un­til stiff peaks form. Pipe whipped cream over cup­cakes, then top each with a cherry and gar­nish with finely grated cho­co­late.

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