Black Forest Cupcakes

Hello there, today we are talking birthdays. Birthdays mean cake – lots of it. Shared amongst family and friends in a celebration of us getting another year older. Yeah, I hear you – cakes could also be seen as a comfort food, for those of us notching up the years!

When I was younger, every year for my birthday I would ask for a Black Forest Gateaux. The best, best part was having a slice for breakfast, the day after my birthday. Ooh it tasted so good and my love for this dessert inspired me to make these Black Forest Cupcakes.

Black Forest Cupcakes chocolate sponge topped with mascarpone, cherries and drizzled in syrup.
Black Forest Cupcakes chocolate sponge topped with mascarpone, cherries and drizzled in syrup.

 

I have added my own little twists, but the basic components stay the same; lighter than light chocolate sponge, dark cherries in glorious deep ruby syrup and a mascarpone cream topping. Have I got your attention now?

Black Forest Cupcakes perfect chocolate, cherry treats.
Black Forest Cupcakes perfect chocolate, cherry treats.

 

As I’ve mentioned before on this blog, I actually don’t bake cupcakes very often. Such was my craving for the taste of Black Forest Gateaux that I finally conceded to make these Black Forest Cupcakes. 

Ina Garten, The Barefoot Contessa herself is famous for saying she likes “Rembered flavours.” Our tastebuds can transport us to various places and times the instant they are tantalised with a remembered flavour.

Black Forest Cupcakes so do that to me. Memories of birthdays past flooded my brain as I took the first bite. Delicious does’nt even begin to describe how good these cupcakes are!

Black Forest Cupcakes cherry-chocolate heaven in a bite.
Black Forest Cupcakes cherry-chocolate heaven in a bite.

 

Using mascarpone/cream for the topping gives these cupcakes a rich, deep, creamy flavour. You can see I haven’t overloaded these cupcakes with topping. A small swirl, topped with a syrupy cherry, is the perfect compliment to the moist, light, chocolate, sponge.

Ok confession time!!! After these Black Forest Cupcakes had been assembled and had their beaity shots taken, I unashamedly face planted, straight into one. Mmm what’s life without a little fun?? So I had to wash my face, hands afterwards – it was totally worth it. If you make these, I encourage you to do the same – have some fun!!!

Black Forest Cupcakes www.feastingisfun.com
Black Forest Cupcakes www.feastingisfun.com

 

Recipe : Makes 18 Black Forest Cupcakes

225g/8oz Unsalted Butter – room temp

225g/8oz Caster Sugar

1/4tsp Salt

1tsp Vanilla Extract

200g/7oz Plain White Flour

50g/2oz Cocoa

2tsp Baking Powder

4 Large Eggs – free range if possible

50ml/2fl oz Milk – whole or semi skimmed

250g/9oz Mascarpone Cheese

150ml/5fl oz Double Cream

1tsp Caster Sugar

375g/10of Pouch or Tin Good Quality Cherry Pie Filling

Method : Preheat oven to 175C/160C fan

Place the butter, sugar, vanilla extract and salt in to a large bowl.

Whisk the butter, sugar, vanilla and salt until pale and creamy.
Whisk the butter, sugar, vanilla and salt until pale and creamy.

 

Sift the flour, cocoa and baking powder together into a seperate bowl (dry mix).

Add one third of the dry mix to the creamed butter mixture, whisk briefly and then add 2 eggs and whisk again. Repeat the last 2 steps again and then finish by adding the milk and the last of the dry mix. Whisk until fully incorporated.

Mousse like chocolate batter for the Black Forest Cupcakes
Mousse like chocolate batter for the Black Forest Cupcakes

 

Place 18 cupcake cases into the cupcake pans.

Use a standard ice cream scoop to fill the cases evenly with the chocolate batter.
Use a standard ice cream scoop to fill the cases evenly with the chocolate batter.
Continue until all the cases have been filled.
Continue until all the cases have been filled.

 

Place the pans into the preheated oven and bake for 15 – 20 minutes. The cupcakes are cooked when pressed lightly on top, the sponge springs back.

Black Forest Cupcakes all even the beauty of using an ice cream scoop!!
Black Forest Cupcakes all even the beauty of using an ice cream scoop!!

 

Remove the cupcakes from the pan and leave to cool completely on a cooling rack.

Black Forest Cupcakes cooling on a rack.
Black Forest Cupcakes cooling on a rack.

 

To make the topping, whisk together the mascarpone, cream and caster sugar until stiffened. This process can easily done by hand, it takes very little time – beware of over whisking!!

Black Forest Cupcakes whip the mascarpone, cream and sugar together.
Black Forest Cupcakes whip the mascarpone, cream and sugar together.

 

Fit a large piping bag with a large star tip. Fill with the mascarpone mixture and pipe small swirls on top of each cupcake.

Black Forest Cupcakes pipe a small swirl of mascarpone cream onto the chocolate sponge.
Black Forest Cupcakes pipe a small swirl of mascarpone cream onto the chocolate sponge.

 

Tip the cherry pie filling into a bowl. Using a spoon place a cherry on top of each of the cupcakes. Then go back and drizzle a little of the syrup over each cupcake.

Black Forest Cupcakes topped with a cherry and drizzled with the syrup.
Black Forest Cupcakes topped with a cherry and drizzled with the syrup.

 

If not eaten immediately, these Black Forest Cupcakes need to be kept refridgerated in an air tight container, where they will keep for up to 3 days.

Do you have a favourite ‘remembered flavour’ from your childhood?

You may also enjoy these recipes Lemon Blueberry Cupcakes

Chocolate Chunk Cupcakes

Sammie x

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Bakewell Cupcakes

Hello people, do I have the perfect picnic Cupcake for you to make and enjoy this sunny day here in the UK today – I think so? Let me introduce the delicious Bakewell Cupcake. All the yumminess of Bakewell Tart in Cupcake form.

Bakewell Cupcakes, best eaten outside in the sunshine!
Bakewell Cupcakes, best eaten outside in the sunshine!

 

Now I love Bakewell Tart, the raspberry jam layer, enveloped in an Almond sponge or frangipane, so I set about turning one of my favourite tarts into a cupcake. Hence the Bakewell Cupcake was born.

Bakewell Cupcakes, perfect for a picnic in the park.
Bakewell Cupcakes, perfect for a picnic in the park.

 

You have to admit, these cupcakes even look cheerful  – maybe it’s the bright red cherry on top of the Almond glaze?  When you bite into these Bakewell Cupcakes your mouth is filled with an assortment of tastes and textures! The hidden Raspberry jam and Almond flakes in the centre are a wonderful surprise!

Bakewell Cupcakes - pretty and delicious!
Bakewell Cupcakes – pretty and delicious!

 

The use of flaked Almonds in the centre is two-fold, firstly they provided a delightful crunch, secondly they stop the Raspberry jam from sinking to the bottom of the cupcake. So when you bite through the glorious Almond glaze into the moist cupcake sponge, your mouth is then filled with tart Raspberry Jam and crunchy Almond flakes. The perfect cupcake balance!

Bakewell Cupcakes - with Raspberry Jam and Flaked Almond centre.
Bakewell Cupcakes – with Raspberry Jam and Flaked Almond centre.

 

Now enough of me telling you how scrummy these are, let’s get on with how to make them!!

Recipe : Makes 18 cupcakes

18 Cupcake Cases

225g/8oz Unsalted Butter – at room temp.

225g/8oz Caster Sugar

1/4tsp Salt

4 Large Eggs – pref free range

1 tsp Vanilla Extract

1/2tsp Almond Extract

225g/8oz Self Raising White Flour

1/2 Jar Raspberry Jam

175g/6oz Flaked Almonds

For the topping:

400g/14oz Icing Sugar

1/2tsp Almond Extract

18 Red Glace Cherries

Method :

Preheat Oven to 175C/160C (fan).

Line muffin tins with the cupcake cases.

Add the butter, sugar and salt to a large bowl.

Whisk together until light and fluffy. Then add the Vanilla and Almond Extract. Whisk to combine.
Whisk together until light and fluffy. Then add the Vanilla and Almond Extract. Whisk to combine.
Add half the flour and 2 eggs, whisk together to combine.
Add half the flour and 2 eggs, whisk together to combine.

Add the remaining flour and eggs, whisk until combined.

Light, fluffy, Almond flavoured cake batter.
Light, fluffy, Almond flavoured cake batter.
Place approx 1 teaspoonful of the batter into the bottom of each cupcake case.
Place approx 1 teaspoonful of the batter into the bottom of each cupcake case.
I used the end of a desert spoon as it was easier! Continue until each case has cake batter in the bottom.
I used the end of a desert spoon as it was easier! Continue until each case has cake batter in the bottom.
Add a good pinch of flaked Almonds to each case, pressing the cake batter flat as you add them.
Add a good pinch of flaked Almonds to each case, pressing the cake batter flat as you add them.
Place 1/2 a teaspoon of raspberry jam on top of the Almonds.
Place 1/2 a teaspoon of raspberry jam on top of the Almonds.
When the jam has been added then place a heaped teaspoon of cake better on top.
When the jam has been added then place a heaped teaspoon of cake better on top.
The batter will naturally spread out during the cooking process, sealing in the hidden jam centre!
The batter will naturally spread out during the cooking process, sealing in the hidden jam centre!

 

Place the Bakewell Cupcakes into a preheated oven and bake for 15-20 mins, until the top is golden brown and springs back when lightly pressed.

Remove from the oven and allow to cool for 10 minutes in the tin before transferring them to a cooling rack.
Remove from the oven and allow to cool for 10 minutes in the tin before transferring them to a cooling rack.
Allow to cool completely before icing.
Allow to cool completely before icing.

 

To make the icing, sift the icing sugar into a bowl, add 1/2tsp of Almond Extract and enough water to make a thick, fluid icing. It should be able to hold a figure of eight.

Almond flavour glaze that's just the right consistency.
Almond flavour glaze that’s just the right consistency.
Use a teaspoon to cover the top of the cupcakes with the icing.
Use a teaspoon to cover the top of the cupcakes with the icing.
Now pop a cherry on top and leave to set for a couple of hours - if you can wait that long??
Now pop a cherry on top and leave to set for a couple of hours – if you can wait that long??

 

Bakewell Cupcakes are not only pretty and delicious, they also make perfect, portable, picnic food. They are ideal for sharing with friends, family or someone you know, who needs a little pick-me-up!

I hope you try my cupcake version of a traditional Bakewell Tart.

What other deserts can we turn into cupcakes?

Sammie x

 

 

 

 

 

 

 

 

 

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