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Black Forest Cupcakes
Ingredients:
50g soft butter
2/3 cup of caster sugar
2 eggs
1+1/2 cups plain flour
1/2 cup cocoa
3 teaspoons baking powder
2/3 cup of milk
Topping:
150g cream cheese at room temperature
1/4 cup REDWOOD CHERRY NIP
Icing Sugar
Fresh or Maraschino cherries
Method:
1) Preheat oven to 190degC, line cupcake trays with liners.
2) Cream butter and sugar. Add eggs one at a time, beat in thoroughly.
3) Sift flour, cocoa and baking powder on to a large sheet or into another large bowl. Add this dry mix to the first mixture in thirds alternately with the milk.
4) Spoon batter into liners filling them 2/3 full.
5) Bake for 20mins. Tip: insert a toothpick in centre, they're ready if it comes out clean.
6) Lift out and cool completely on wire rack or topping will melt.
Topping:
7) Blend cream cheese and REDWOOD CHERRY NIP together until smooth.
8) Cut out the top of each cake - as if making butterfly cakes - but cut each slice into 1/4s.
tuck a spoonful of the topping into the centre of each cupcake.
90 Replace the 1/4s, allowing the filling to peep through.
10) Dust with a little sieved icing sugar and top each cupcake with a cherry.
Use REDWOOD BOYSENBERRY, APRICOT OR BLACKBERRY to invent your own cake toppings!
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