Tag Archives: cupcakes

Halloween Black Forest Cupcakes

There’s absolutely no reason why Halloween treats should be restricted to children and these delicious little cakes with their naughty Kirsch-infused cherry filling within the dark chocolate sponge are quite magical. The fiendish dollop of sweet cream on the top completes the wicked trickery! Enjoy!

Makes 12

What you need…

1 x 12-hole muffin tin, lined with paper cases

180g unsalted butter, softened

180g caster sugar

3 large, happy eggs, beaten

130g self-raising flour

50g cocoa powder

1 teaspoon vanilla bean paste

for the filling and topping

450g frozen black cherries

Juice of 1 lemon

1 teaspoon caster sugar

1 star anise

2 tablespoons water

2 tablespoons Kirsch/cherry brandy

300ml double cream

2 teaspoons icing sugar

10g dark chocolate, shaved or grated (or one broken up Flake bar!)

What to do…

Preheat your oven to 180˚c / 350˚f / gas 4.

Into your food processor tip the butter and sugar and then whizz until pale and fluffy. Gradually pour in the beaten egg, making sure that each addition is fully incorporated before you add any more. Tip in the flour and cocoa, whizz to combine; add the vanilla bean paste and whizz again.

Spoon the mixture evenly into the cases and bake for 20-25 minutes, until a skewer inserted in the middle comes out clean. Cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.

Meanwhile, turn to the filling. Tip the cherries into a pan over a moderate heat and add the lemon juice, caster sugar, star anise and water. Bubble gently for 15 minutes, until starting to turn gorgeously jammy. Stir in the Kirsch and set aside to cool.

Once everything is cool, scoop out a teaspoon or so of the middle of each sponge, popping the retrieved and superfluous sponge into your mouth just to check for quality! Fill the remaining holes up with the cherry compote.

Whip the cream with the icing sugar until peaks form and then pipe or slather the cream over the top of each cake. Sprinkle with chocolate shavings and serve – deliciously wicked!!!!

Tip…

The frozen cherries usually come in 350g bags so there are loads left over. My vote is either to stir them into a natural yogurt with maybe a little honey or….the favourite: tip them into a sterilised jar and pour Kirsch over them – let them gather flavours in there for a couple of weeks (in the fridge) before serving with ice-cream – delicious!

Inspired by…

Waitrose and Partners Food

How easy…

Childs play – does take a little time though, just whilst the sponges and filling cool down.

Orange and Strawberry Cupcakes with Toasted Meringue Cloud Topping

OK, so I should tell you from the outset that in the original recipe, the ingredients included zest of lemon and lemon curd; however in my cupboard there was only orange curd so the recipe was adjusted to accommodate. And I must say, these little darlings are absolutely delightful – light fluffy sponges topped with the zesty orange curd and a cloud of sweet meringue – heavenly!

Makes 12

What you need…

1 x 12-hole muffin tin, lined with paper cases

1 x icing bag and large nozzle(optional)

1 x chef’s blow torch (optional)

100g butter, chunked

150g self-raising flour

150g caster sugar

3 tablespoons milk

2 happy eggs

Zest of 1 orange, finely grated

7g freeze-dried strawberries (available from all major supermarkets)

for the meringue topping

100g-ish orange curd (roughly half a standard jar)

2 happy egg whites

100g caster sugar

What to do…

Preheat your oven to 180°c / 350°f / gas 4.

To the sponges: tip all the ingredients except the freeze-dried strawberries into your food processor and whizz until light and fluffy. Fold in three-quarters of the strawberries and then divide the mixture evenly between the 12 cupcake cases. Pop them into the oven and bake for 20 minutes, until risen, springy and golden.

Remove from the oven and decant from the muffin tin onto a wire rack to cool.

When cold, using a sharp little knife to cut out a circle off the top, roughly the size of a £2 coin from each cake, scooping out a walnut-size piece of sponge to leave a hole. Use a teaspoon to fill each hole with the orange curd – right to the top of the cake.

Use a handheld electric whisk to beat the egg whites until they are stiff, then gradually add the sugar, whisking the whole time, to create a lovely stiff, glossy meringue.

Either use a spoon to plop the meringue on the top of each cake or gently spoon the mixture into an icing bag and pipe the meringue on the top in as creative and majestic a structure as you fancy. Again, a choice: either take a chef’s blow torch to them, toasting the meringue so that it has lovely golden crispy edges or pop them under the grill to achieve the same affect – don’t walk off – they only take a minute! Sprinkle with the remaining freeze-dried strawberry morsels and serve – a heavenly delight!

Tips…

If you want to try the original recipe, swap the zest of 1 orange for the zest of 1 lemon and replace orange curd with lemon curd.

Haven’t tried it yet, but I did wonder about adding chocolate chip cookies to the sponge rather than the fruit zest and replacing the orange curd with chocolate spread and tipping chocolate sprinkles over the meringue – will do this the next time the grandkids are up and let you know!

Inspired by…

Mary Berry

How easy…

Really very easy and I love that you can make the sponges in advance, finishing them off with their glorious meringue topping just before you want to eat them.