Chocolate / cherry cupcakes
150g of butter
150g of fine sugar
3 free-range eggs
200g self-raising flour
a pinch of salt
2 tablespoons of cocoa
125ml of milk
100 grams of dark chocolate
box of frozen black cherries
small piece of chocolate
1/4 l double cream
1 sachet klopfix
For Mothers Day we bake 12 vintage chocolate cupcakes at sSnazzie. They are filled with cherries and whipped cream, delicious for Mum with her coffee or tea. We bake the cupcakes on Saturday for Sunday, that is fine. But beat the double cream on Sunday morning and then dress up the cupcakes immediately.
How to make chocolate/cherry cupcakes
Saturday, May 10
Melt 100 grams of chocolate au bain marie and let it cool. Preheat the oven to 175 ° C.
Mix the butter and sugar creamy.
Add the eggs one by one.
Beat the eggs into the butter mixture.
Sieve in the self raising flour mixed with the cocoa.
Fold the flour in in portions and scrape the edges clean.
Stir in the milk and the cooled chocolate as well.
Now the batter should look like you see in this picture.
Place paper cases in a cupcake tin and fill them to 2/3.
Slide the cupcakes into the oven and bake them in 20 minutes cooked but not all dry.
Let the cupcakes cool in the tin for 5 minutes then on a wire rack.
Store the cupcakes until tomorrow in an air tight container.
NB For us 20 minutes baking time was just too long (new oven). You can tell by the cracks in the cake. So check them after fifteen minutes! Our cakes still taste nice, a lot of whipped cream and a cherry filling makes them less dry. But they could really be better!
Mothers Day, Sunday May 11
Scoop a hole into the cupcakes using a teaspoon.
Leave the cherries to drain.
Beat the cream stiff with sugar and klopfix.
Fill the holes in the cakes with cherries.
Pipe a large dollop of cream on the cupcakes.
With grated chocolate and a cherry you decorate these retro cupcakes.
Snazzie.nl wishes everyone a super cosy Mothers Day tomorrow!