Black forest cupcakes recipe

105 ratings

These delicious cupcakes are a clever spin on a retro classic, black forest gateaux. Combining sweet and juicy cherries with a decadent sponge and an optional glug of Kirsch, they are sure to go down a treat at your afternoon tea. See method

  • makes 12 cupcakes
  • 30mins to prepare and 20-25mins to cook
  • 301 calories / serving

Ingredients

    For the cake

    • 100g (4oz) soft margarine
    • 100g caster sugar
    • 85g (3 1/2oz) self-raising flour
    • 15g (1/2oz) cocoa
    • 2 medium eggs
    • 1 tsp vanilla extract

    For the topping

    • 300g (11oz) British cherries, stalks and stones removed, fruit halved
    • 2 tbsp caster sugar
    • 6 tbsp water
    • 1½ tsp cornflour
    • 100g (4oz) butter, at room temperature
    • 200g icing sugar
    • 1 tbsp semi-skimmed milk
    • 1 tsp vanilla extract
    • 3 tbsp Kirsch (optional)

Each serving contains

  • Energy

    1260kj
    301kcal
    15%
  • Fat

    15g 21%
  • Saturates

    9g 46%
  • Sugars

    32g 36%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 37.3g Protein 2.3g Fibre 0.8g

Method

  1. Preheat the oven to gas 4, 180ºC, fan 160°C. Arrange 12 cupcake cases in the holes of a muffin tin.
  2. Put all the cake ingredients in a bowl and beat with a wooden spoon or an electric mixer until smooth. Divide the mixture between the cake cases and smooth the tops. Bake for 15 minutes or until well risen and the tops spring back when pressed with a fingertip. Remove from the oven and transfer to a wire rack to cool completely.
  3. For the topping, put the cherries, sugar and 5 tablespoons of water in a saucepan over a low-medium heat. Simmer gently for 5 minutes until the cherries begin to soften and release their juices. Mix the cornflour with 1 tablespoon of water and stir it into the cherry mixture. Increase the heat and cook for a further 2-3 minutes, stirring until the sauce has thickened. Remove from the heat and set aside to cool.
  4. Meanwhile, beat the butter with half the icing sugar until smooth then gradually add the remaining sugar, milk and vanilla extract, beating continuously until fluffy and smooth. Spoon the icing into a piping bag fitted with a large star nozzle.
  5. Using a skewer, pierce a few holes in the top of each cake and drizzle over the kirsch, if using. Pipe a swirl of buttercream on each cake and top with the cherry mixture and some chocolate sprinkles, if you like.

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