Black Forest Cupcake
Chocolate sponge with a cherry filling, cream and a cherry on top
12
180°C/fan 200°C/gas mark 6
45 minutes
“I’ve used a cheat cherry filling but those with more time could attempt from scratch”
Ingredients
175g butter, softened
175g caster sugar
1 tsp vanilla extract
3 eggs
175g gluten-free self-raising flour
25g cocoa powder
5 tbsp milk
Filling
1 tin (410g) gluten-free cherry pie filling
Topping
150mL double cream
small quantity of dark chocolate, grated
cherries taken from the the cherry pie filling tin
Method
Preheat the oven to 180°C/fan 200°C/gas mark 6. Place your muffin cases in your tin ready.
Sponge: cream the butter and sugar (by electric whisk) until light, fluffy and pale in colour. Add the vanilla extract into the mix. Beat in the eggs one at a time (then it won’t curdle the mix). Add the flour, cocoa powder and the milk and give a final mix with the electric whisk.
Spoon into the muffin cases and bake for 25 minutes. Leave the cakes to cool on a wire rack.
Filling: angle a small sharp knife and cut to within about 1 cm of the edge of each cake to remove a cone shape, leaving a hole in the centre. Using the cherry pie filling scoop 1 heaped teaspoon into the hole left.
Topping: tip the double cream into a small bowl and whisk until firm. Place a heaped teaspoon of the double cream on top of the cherry pie filling. Grate some dark chocolate over the cream and finish by placing a cherry on the top of the cupcake. Enjoy!
