Spread the icing over the cakes and top with a cherry and grated chocolate
- 100g (3½oz) plain flour
- 40g (1½oz) unsalted butter, softened
- 140g (5oz) caster sugar
- 1tsp baking powder
- 150g (5½oz) dark chocolate (use half for the buttercream)
- 125ml (4fl oz) full-fat milk
- 50g (1¾oz) dried cherries (from Tesco or Waitrose), finely chopped
- 1 egg, beaten
- 5tbsp of cherry liqueur (such as Heering, £21.49 for 70cl)
- Grated chocolate, to decorate
- 10 whole cherries (glacé or fresh), to decorate
FOR THE BUTTERCREAM
- 500g (1lb 2oz) icing sugar
- 125g (4½oz) unsalted butter, softened
- 2tbsp milk
Preheat the oven to 170°C/fan 150°C/gas 3. Combine the flour, butter, sugar and baking powder in a food processor or mixer until it’s a sandy consistency.
Gently melt the chocolate in a bowl over a saucepan. Pour half the chocolate into another bowl and whisk in the milk. Stir in the chopped cherries and egg, then add the flour and combine. Spoon into 10 muffin cases and bake 20-25 minutes.
Remove and cool on a wire rack, then brush with liqueur. For the buttercream, blend the icing sugar, butter, milk and remaining melted chocolate for 10 minutes until fluffy. Spread over the cakes and top each with a cherry and grated chocolate.
THE GREAT BRITISH BAKE OFF – HOW TO BAKE THE PERFECT VICTORIA SPONGE AND OTHER BAKING SECRETS, EBOOK PUBLISHED BY BBC DIGITAL, £20.87
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