Chocolate and Cherry Cupcakes

Method

• step 1

  Preheat the oven to 1800C/ Gas Mark 4.

• step 2

  In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth â this should take 3-5 minutes using an Electric Hand Mixer.

• step 3

  Add the eggs and vanilla extract and beat again briefly â add the sifted flour and baking powder and beat the mixture again until itâs well combined.

• step 4

  Stir in the pieces of Dark Chocolate and Cherries using a wooden spoon (Make sure you do not crush the chocolate, otherwise when the cupcakes are baking, the chocolate wonât melt inside).

• step 5

  Carefully spoon the mixture into each of the cupcake cases, filling them to about two-thirds full.

• step 6

  Bake them in the oven for about 20-25 minutes â to check they are cooked, insert a skewer in the centre of the cakes which should come out clean.

• step 7

  Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool.

• step 8

  Once they are completely cool, ice the cupcakes with the Chocolate Buttercream icing using a mini palette or butter knife. For decoration, place 5-6 almonds on each top in a petal formation and a dot of white icing in the centre as the pollen.