Sunday, 23 December 2012

Cherry and Almond Cupcakes with a Cherry Brandy and White Chocolate Frosting

Cherry and Almond Cupcakes with a Chery Brandy and White Chocolate Frosting

Makes 12.  Use foil cases.

125g unsalted butter
125g caster sugar
2 med eggs, lightly beaten
1/2 tsp almond essence/extract
100g self raising flour
50g ground almonds
1 tsp baking powder
2 tbsp milk
60g cherry conserve
  • Preheat oven to 180c.  Put foil cases in 12 hole cake tray
  • Beat sugar and butter until light and fluffy
  • Gradually pour in eggs, then almond extract, mix well
  • Gradually add flour, baking powder and ground almonds to the  mix
  • Add the milk, fold it in till mix has a soft dropping consistency
  • Spoon batter into the foil cases, 2/3rds full
  • Bake for 20-25 minutes.  Cool in tin for 5 mins then transfer to wire rack
  • When cool, use a cake corer (or knife) to remove the cores, put to one side
  • Fill holes with cherry conserve and replace the cores, pushing them down.


110g icing sugar
4 tbsp cherry brandy
100g white chocolate
  • Melt Chocolate
  • Sift icing sugar.  Add brandy and mix well
  • Add melted chocolate and mix well
  • Put frosting on cakes.  This frosting will firm up quickly


Unknown said...

I can almost smell them! I hope they are as delicious as they look. NOw I must go and wipe up this puddle of drool that has mysteriously appeared on my keyboard. Probably one of the dogs did it. Yeah, that's it...

CarpeDyem said...

Believe me, they do taste good! And I suppose the recipe is up for adaptation if you can mix and match the fruit conserve with the liquor for the frosting - or maybe you could use undiluted fruit squash? I used a tropical fruit squash to make some fondant icing and it tasted very good!