![]() Slowly bring to the boil, stirring constantly. Remove the cupcakes from the trays and allow to cool completely.Ĭombine all ingredients in a small saucepan. Bake for 20 minutes or until the cakes spring back when lightly pressed in the centre. Beat in the eggs, hot water and vanilla.ĭivide the mixture evenly between the cupcake papers. ![]() Stir until smooth.Īllow to cool to just warm then beat on low speed, gradually adding the dry ingredients. ![]() Melt the butter, chocolate and sugar together in a saucepan over low heat or in the microwave. Line two 12-hole muffin trays with cupcake papers. ) But then, I'm known to be a bit crazy when it comes to that kind of thing, so perhaps my opinion should be discounted.Īnyway, all the components are great, so I've provided the recipes as they were in the book feel free to trade out the cake or icing for a different recipe as it suits you but whatever you do you should try the cherry filling! Would you consider cupcakes as dessert for a dinner party?īlack Forest Cupcakes ( from Celebration Cupcakes, by Tamara Jane)Ģ25g self-raising flour (or 220g plain flour and 5g baking powder) I just don't see cupcakes as dessert - in my mind dessert should need a spoon or a fork to eat, and should not come pre-wrapped. However, the book, which divides cupcakes into category by occasion, does list these as "Dinner Party Cupcakes" and I suppose if they're being served as dessert the decadence makes sense. My overall impression was that they were a bit too rich - I felt either a lighter cake or lighter icing would have made perfection, but both together was slightly overwhelming. They went down very well with my workmates - the edible glitter I sprinkled on to gussy them up (I promise I will show you one or two of Tamara Jane's decorating techniques when my normal baking stamina has resumed!) went down a treat, seriously - people were so impressed with it I almost decided to quit doing anything fancy ever again! I did ice the first one using a round tip, as shown in the book, but can't get past thinking piping brown icing with a round tip makes it look rather undesirable so reverted to my old friend the open star tip. So see above for Tamara Jane's photo, which is rather a lot nicer than mine. I promise I didn't breathe on the cupcakes - I don't seem to have poisoned anyone!). Just before serving, grate over some chocolate.Unfortunately (sorry!) my photos of the finished product were a bit lacking - that would be a result of piping them before work, on a day where I would have preferred to have stayed in bed (still fighting the tail end of my cold - sometimes it really does pay to concede defeat when these things first rear their ugly heads. Pipe or spoon a swirl of cream onto the cakes, top with a few cherries and drizzle with the thickened kirsch. Using a small knife make a well in the top of each cake by removing a disk of cake Remove the pan from the heat and beat until thickened. ![]() Heat the kirsch and arrowroot paste in a small saucepan until just boiling. Pierce the cakes with a skewer and carefully pour about a teaspoon of the kirsch over each cake. Remove the cakes from the tin and set aside to cool on a cooling rack.ĭrain the cherries in a sieve collecting the kirsch in the bowl below. Spoon or pipe the mixture into the muffin cases and bake for 18-20 minutes, or until well risen and springy to the touch. Sift in the flour and cocoa powder and mix until well combined. Gradually add the eggs, one at a time, until well combined. Line a 12-hole muffin tray with paper cases.īeat the butter and sugar together in a bowl until light and creamy.
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