Black Forest Cupcakes
Servings 40
Calories 78kcal
Ingredients
For the cupcakes
- 450 g 16oz unsalted butter, softened
- 450 g 16oz caster sugar
- 450 g 16oz self-raising flour
- 2 tsp baking powder
- 8 tbsp cocoa powder
- 8 medium eggs
- 2 tsp vanilla extract
For the filling
- 80 morello/black cherries in syrup I used a large jar
For the buttercream
- 500 g 1lb unsalted butter, softened
- 1 kg 2lb icing sugar, sifted
- 4 - 8 tbsp cherry syrup use the syrup from the maraschino cherries!
- 1 tbsp vanilla extract
- chocolate sprinkles
- 40 maraschino cherries with stems if you can get them
Instructions
- Preheat oven to 175C/350F/Gas 4 and place 40 cupcake cases into muffin tins
- Combine all the ingredients for the cupcakes in a large bowl and beat with an electric whisk/mixer for about 3-4 minutes until smooth and fluffy
- Divide the batter into the cases (I use an ice-cream scoop)
- Bake the cupcakes for 20 minutes
- Allow to cool for 5 minutes before placing on a wire rack to cool completely
- When the cupcakes are cool, use a cupcake corer (or a teaspoon!) to scoop out a small portion of the cake from the centre of each cupcake, fill each hole with a couple of morello/black cherries and pour in a drop of syrup too
- To make the buttercream, beat the butter, icing sugar, vanilla and cherry syrup together using an electric whisk/mixer. I added a small amount of cherry syrup to start and adjusted to taste. Beat for 1-2 minutes until smooth and creamy
- Fill a large piping bag with the buttercream and pipe swirls on top of each cupcake
- Cover with chocolate sprinkles and place a cherry on top
Nutrition
Serving: 1 | Calories: 78kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 34mg | Sodium: 43mg | Fiber: 1g | Sugar: 10g