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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)

Nutrition: per serving

  • kcal331
  • fat18g
  • saturates11g
  • carbs39g
  • sugars26g
  • fibre2g
  • protein4g
  • salt0.4g
    low
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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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Comments, questions and tips (9)

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Overall rating

A star rating of 4.5 out of 5.7 ratings

Likes_to_bake

A star rating of 4 out of 5.

I followed the recipe closely (although I didn't have an electric whisk), and these looked and tasted pretty good. However, I think the red food colouring gave it a slightly chemical aftertaste and didn't add much to the appearance (I used an artificial one). I'd definitely make these again, but…

Adnan khan

These cupcake looking so pretty and lovely light texture... Cupcake

mouse38

A star rating of 3 out of 5.

These cupcakes have a lovely light texture and look very pretty, but I was disappointed with the flavour. Didn't taste very much of chocolate or cherries and they had a weird after taste. I made them for a charity baking do and was quite glad I wasn't going to be eating more than a taster! (Would…

hezifesi avatar

hezifesi

question

My icing did not set and stayed quite runny, so I just had to dipp the cupcakes in it... Any ideas what I might have done wrong? I did have to blend the mix after adding chocolate, as with my home-made cherry jam it was rather lumpy..could that be the cause of a problem?

goodfoodteam avatar
goodfoodteam

Hi hezifesi thanks for your question, from what you've said about it going lumpy - you might be better to sieve the jam first before adding it to the cream to remove the cherry pieces. Also, using a homemade jam is a great idea but you may need to add approximately 50g more chocolate if you're…

arnie_pipe

A star rating of 5 out of 5.

I've baked these twice and they turned out perfectly both times. Really easy compared to some other red velvet cupcake recipes, which I found didn't work as well as this one. I was a little dubious about the glace cherries, but they really add to the cakes. The cakes are also a generous size, so…

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