Black Forest Cupcakes

Name: Black Forest Cupcakes
Yield: 5 to 10
Ingredients: 454 g Frozen cherries; 50 g Pure Cane Caster Sugar; 2 tsp Kirsch liqueur; 1 Pinch of salt; 150 g All purpose flour; 1/2 tsp Baking powder; 1/2 tsp Baking soda; 1/4 tsp Salt; 1 Large eggs; 200 g Tate & Lyle Fairtrade Pure Cane Caster Sugar; 120 g Sour cream; 55 g Vegetable oil; 1 tsp Vanilla; 38 g Cocoa powder; 90 g Hot freshly brewed coffee; 2 tsp Gelatin; 40 g Water; 260 g Heavy cream; 1-3 tbsp Fairtrade Tate & Lyle Icing Sugar; 1 1/2 tsp Vanilla

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Prep

30 mins

Bake

20 mins

Serves

5 to 10

Difficulty

Hard

About

Black Forest Gateau is a really indulgent cake, and so sometimes a bite is more than enough! These little cupcakes are the traditional bake made smaller and sweeter, topped with that irresistible cherry compote liqueur.

made using

Pure Cane Caster Sugar

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Hard Cakes And Cupcakes Afternoon Tea 5 to 10

Instructions

Ingredients

Reviews

Cherry Compote

Step 1

Add the cherries and sugar to a medium saucepan over medium heat.

Step 2

Bring to a boil, reduce heat and simmer the compote for 15-20 minutes.

Step 3

Stir frequently, until thickened.

Step 4

Stir in the kirsch and salt, then transfer to a sealed container and place into the fridge to fully cool before using.

Chocolate Cupcakes

Step 1

Preheat the oven to 180°C. Prepare a cupcake pan with cupcake liners.

Step 2

In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.

Step 3

In a separate large bowl, add your egg, sugar, sour cream, vegetable oil, and vanilla.

Step 4

Whisk together until smooth.

Step 5

In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well-combined and smooth.

Step 6

Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until combined.

Step 7

Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared cupcake pan, filling 2/3 full, and bake for 20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before filling and frosting.

Step 8

Once cooled, using a cupcake corer or paring knife, cut out an approximately 1-inch deep piece from the top of each cupcake, and fill each with 1 tbsp of cooled cherry compote.

Stabilised Whipped Cream

Step 1

Place the gelatine and water into a small dish and place into the microwave for 30 seconds, until the gelatine is melted. Set aside to cool slightly while you make the whipped cream.

Step 2

In a large bowl or a stand mixer, add the chilled heavy cream and beat on medium speed until medium peaks have formed.

Step 3

Drizzle in the gelatin mixture slowly, continue beating until stiff peaks form. Place into a piping bag and pipe onto the filled cupcakes.