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.
Preheat the oven to gas 4, 180ºC, fan 160°C. Arrange 12 cupcake cases in the holes of a muffin tin.
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.
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.
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.
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.
See more British classics recipes