Red velvet choc-cherry cupcakes

Red velvet choc-cherry cupcakes

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins Plus cooling

Skill level

Easy

Servings

Makes 12

Very cherry chocolate sponges dotted with fruit and topped with creamy frosting - perfect for a cake sale

Nutrition and extra info

Additional info

  • Freeze un-iced only
Nutrition info

Nutrition per serving

kcalories
331
protein
4g
carbs
39g
fat
18g
saturates
11g
fibre
2g
sugar
26g
salt
0.4g

Ingredients

  • 100g butter, softened
  • 140g golden caster sugar
  • 2 large eggs, beaten
  • 225g plain flour
  • 25g cocoa powder
  • ½ tsp bicarbonate of soda
  • 150ml buttermilk
  • 28ml bottle red food colouring (natural food colouring won't look as bright as an artificial one)
  • 100g glacé cherries, roughly chopped, plus extra to decorate

For the icing

  • 150ml double cream
  • 140g cherry conserve or jam, sieved
  • 100g dark chocolate, chopped
  • red icing or edible red glitter, to decorate (optional)

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Method

  1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases. Beat the butter and sugar in a bowl with an electric whisk until pale and fluffy. Add the eggs a little at a time, whisking until fully incorporated. Sift in the flour, cocoa, bicarb and a pinch of salt. Fold in with a spatula until there are no lumps of flour remaining. Then add the buttermilk, food colouring and cherries, and stir briefly to combine. Divide the mixture between the muffin cases and bake for 20 mins until risen and springy to the touch. Leave to cool slightly, then remove to a wire rack to cool completely.
  2. Warm the cream and cherry conserve in a small pan, add the chocolate and remove from the heat. Leave for a few mins, then stir until melted and combined. Tip into a bowl and leave to cool completely – the icing will set to a spreadable consistency within about 30 mins. Once cooled and thickened, spread the icing on the cupcakes, decorate with a drizzle of red icing or some red glitter and top with half a glacé cherry. These cakes will keep for a few days in a cake tin.

Recipe from Good Food magazine, March 2013

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Comments

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blucas's picture

This must be one of the best cupcake recipes I have tried in a very long time and I make quite a lot of cupcakes. Like xmorpheus I do not like glace cherries but decided to try them in this recipe anyway and they worked really well. Thank you.

xmorpheus's picture

I found it easy enough to make, although I was a bit disconcerted when I discovered that while I thought I had red food colouring, I didn't! So they wound up just being straight chocolate cherry muffins - didn't seem to reduce the demand any!
I used maraschino cherries instead of Glace as I just don't personally like glace cherries that much. I thought the flavour worked very well. I'm planning to use canned black cherries next time for more of a black forest vibe.

Husband felt that the icing was a little too bitter - however, he does have a very sweet tooth. If making a big batch, I'd probably do 2/3 with dark chocolate and make a milk chocolate one for the sweetie fiends. Personally I thought the dark chocolate was perfect.

madcow43's picture
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These were easy, if a little messy to make (but that may be just me!)
They disappeared very quickly & most of the people who tried them have asked for the recipe.

chickin66's picture
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I've made these twice now and both times they were delicious, especially the chocolate topping. The second time I baked them for Comic Relief and they have gone down well, although beware if you bake them in those pretty foil cases as they take longer to cook!

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