Name: Red velvet choc-cherry cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 12
Cuisine: British
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 cherry roughly chopped, plus extra to decorate; 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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Red velvet choc-cherry cupcakes

Red velvet choc-cherry cupcakes

Cassie Best

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Makes 12

Easy

Prep: 15 mins

Cook: 25 mins

Plus cooling

A star rating of 4.5 out of 5.7 ratingsRate

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

Freezable (Freeze un-iced only)

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Ingredients

Nutrition

Units:

MetricUS

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 cherry

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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Nutrition: per serving

kcal331
fat18g
saturates11g
carbs39g
sugars26g
fibre2g
protein4g
salt0.4g

low

Method

step 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.
step 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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A star rating of 4.5 out of 5.7 ratings

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