Maraschino Cherry Chocolate Drizzle Cupcakes

Who doesn’t love a cupcake? A beautifully decorated, perfectly portioned, whole cake to yourself. While I’m known for encouraging people to share, here on Feasting is Fun, that’s not a problem with cupcakes. Simply bake a batch and share them with whoever you want. These Maraschino Cherry Chocolate Drizzle Cupcakes are perfect for sharing.

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes beautifully delicious.

Cupcakes are great for those who struggle to share. Indeed I used to not be as keen on sharing when I was younger. Nowadays, however, if you visit, knock on the door, clean the windows, etc I am more than willing to give you a cookie or cupcake. Since cupcakes come as a complete package, they are easier to share. Our window cleaners and post lady were very appreciative of these Maraschino Cherry Chocolate Drizzle Cupcakes that I gave them today.

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes great with Afternoon Tea.

Light sponge tinged pink with chopped maraschino cherries, topped with a swirl of frosting and a whole cherry. Dark chocolate is drizzled over the frosting. Resulting in a perfect balance of flavours. The dark chocolate tempers the sweet frosting and compliments both the cherry and almond flavours.

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes so cheerful.

The unique flavour of maraschino cherries can be tasted through every single bite of these cupcakes. Adding almond extract to the frosting emphasises their flavour too. Substituting glacé cherries wouldn’t give the same result. Maraschino cherries are easily found in the supermarket. Usually near the alcoholic drinks section.

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes pretty perfect!

Since these cupcakes are each topped with a bright red cherry, they would also make a great ‘Red Nose Day’ bake!

Recipe: Maraschino Cherry Chocolate Drizzle Cupcakes makes 12

125g/4.5oz Unsalted Butter softened

125g/4.5oz Caster Sugar

1tsp Vanilla Extract

2tsp Liquid from the maraschino cherry jar.

1/4tsp Salt – I use Maldon

50g/2oz Maraschino Cherries plus 12 whole cherries to top the cupcakes

150g/5oz Plain White Flour

1.5tsp Baking Powder

For the frosting and decoration:

400g/14oz Plain White Icing Sugar

200g/7oz Unsalted Butter softened

1tsp Almond Extract – I use Nielsen-Massey

2tbsp Very Hot Water – from a recently boiled kettle

50g/2oz Dark Chocolate minimum 70% Cocoa

Method: Preheat the oven to 160C/140C fan, gas mark 3

  • First of all, line a cupcake or muffin tin with 12 cupcake cases.
  • Remove 12 nicely shaped, maraschino cherries from the jar and place on to kitchen towel to drain. Weigh out slightly more than 50g of cherries and place into a bowl. Tip away any excess liquid that collects in the bowl. Follow, by cutting the cherries in the bowl into small pieces and set to one side.
  • Next, into a large bowl add the sugar, butter and salt. Beat until pale and creamy.
  • Add the vanilla extract and 2 teaspoons of liquid from the cherry jar. Now beat these into the mixture.
  • Using the ‘all in one’ method, add the eggs to the bowl and then sift in the flour and the baking powder. Finally add the chopped cherries and gently mix the ingredients together until they are combined.
  • Fill each cupcake case with one dessert spoonful of cake batter.
  • Place the tin into the centre of the preheated oven and bake for 25-30 minutes.
  • The cupcakes may look a little darker than usual. This is due to a combination of the cherries in the batter and the liquid from the jar added to the cake batter.
  • They are fully baked when the sponge springs back from a light touch, or an inserted toothpick comes out clean.
  • Once baked remove the cupcakes from the oven.
  • Remove the cupcakes from the baking tin and place on a cooling rack.
FF Maraschino Cherry Chocolate Drizzle Cupcakes
Making the batter, filling the cases and baking the cupcakes.
  • While the cupcakes are cooling make the buttercream frosting.
  • Into a large bowl add butter and then sift in the icing sugar.
  • Next add the hot water and almond extract.
  • Start whisking on a very slow speed, until the butter and icing sugar have combined. Then gradually build up the whisking speed to high. Continue whisking until the frosting is pale and fluffy.
  • Spoon the frosting into a piping bag that has been fitted with a large star tip. I use a Wilton #1M.
  • Starting at the outside edge, on the top of the cupcake pipe a complete swirl. As the next swirl overlaps, lift the piping bag to bring the swirl inwards. Continue piping in swirls, finishing in the centre, by pulling the bag away. Similar to piping a Mr Whippy ice cream.
  • Continue until all of the cupcakes have been piped with frosting. Do not worry if there is a little buttercream left in the piping bag.
  • Next place a cherry on top of each cupcake.
FF Maraschino Cherry Chocolate Drizzle Cupcakes
Making the frosting, piping and decorating the cupcakes with maraschino cherries.
  • Allow the icing to set on the cupcakes.
  • While the cupcakes are setting, make the chocolate drizzle.
  • Break up, or chop the chocolate and place into a small, heatproof, microwaveable bowl. Heat for 20 seconds at a time, in the microwave. Making sure to stir the chocolate after each heating. When the chocolate has completely melted pour into a small, disposable piping bag.
  • Snip the very end of the bag off and drizzle chocolate over each cupcake.
FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes melted dark chocolate drizzle adds the finishing touch.

Finally, allow the chocolate to set before serving these Maraschino Cherry Chocolate Drizzle Cupcakes.

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes

These cupcakes will last for 5 days if kept in an airtight container. However, it is doubtful, once shared that they will last that long 😉.

If you have enjoyed this recipe for Maraschino Cherry Chocolate Drizzle Cupcakes you may also like these:

Lemon Blueberry Cupcakes

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Lemon Blueberry Cupcakes

Marshmallow Frosted Mango Cupcakes

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Marshmallow Frosted Mango Cupcakes with a gluten free option.

Coconut White Chocolate Snowball Cupcakes

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Coconut White Chocolate Snowball Cupcakes

Sharing baked goodies, not only makes others happy, but also keeps waistlines from expanding! While selling my own bakes is not something I ever wish to do, sharing them allows me to follow my real passion. Since that is recipe development, mixing flavours, textures, being creative, giving away baked treats actually helps me. Resulting in smiles all round!

Do you enjoy baking for others?

Sammie xx

 

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Camp Coffee Walnut Cookies

Camp Coffee Walnut Cookies with a mocha drizzle are the perfect accompaniment to your morning, afternoon, anytime, cup of coffee.

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies with a mocha drizzle.

Do you remember Camp Coffee?

I used to have a splash of it in hot milk when I was younger, other than that I can’t remember seeing it around for the last 20 years or so. Maybe I just wasn’t looking!

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies with a milky Camp coffee drink.

Camp coffee is made using chicory extract. That’s right, the leaves you add to your salad are used to make this product. It also contains 4% coffee extract, which means although not caffeine free, it has lower levels than regular coffee, without compromising flavour.

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies will not keep you awake at night!

As it is already in liquid form, Camp coffee is very easy to use, as a coffee substitute in many recipes. In fact keep your eyes open for a delicious ice cream, coming soon to Feasting is Fun.

These Camp Coffee Walnut Cookies are very crisp, you can confidently bite into one without the cookie crumbling apart. The mocha drizzle adds just the right amount of chocolate/coffee sweetness, however, you can easily leave it off if you are watching your sugar intake.

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies very more-ish.

Why not make a double batch of these and take them in to work, to shar with your colleagues over morning coffee. In fact why not ask if they remember the, oh-so-familiar bottle?

Recipe: Makes 10 Camp Coffee Walnut Cookies

100g/4oz Unsalted Butter – softened to room temperature

75g/3oz Caster Sugar

1/8tsp Salt – I use Maldon

1/2tsp Camp Coffee  widely available from supermarkets, grocery shops and on line

1/2tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Plain White Flour

40g/2.5oz Walnuts processed to a ground almond consistency

30g small walnut pieces

Drizzle:

150g/5oz Icing Sugar sifted

10g/0.5oz Cocoa Powder sifted

1/4 tsp Camp Coffee

1/4 tsp Vanilla Extract

Approx 25mls water

Method: Preheat the oven to 190C/170C fan, gas mark 4.5

  • Line 2 baking trays with non stick silicone mats or baking parchment.
  • In a medium size bowl add the butter, sugar and salt.
  • Whisk/beat until pale and creamy.
  • Add the Camp coffee and vanilla extract. Whisk/beat to combine.
  • Process the 40g of walnuts either in a food processor or mini chopper, until they are finely ground and resemble ground almonds.
  • Add the flour, ground walnuts and walnut pieces to the bowl.
FF Camp Coffee Walnut Cookies
The ground walnuts really add to the nutty flavour and crisp texture of this cookie.
  • Use a spoon to stir and bring all the ingredients together.
  • Divide the mixture into ten and roll into balls.
  • Place the cookie dough balls on to the baking tray.
  • Press down to flatten the balls into discs.
FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies ready for the oven.
  • Place the baking trays evenly spaced apart in the oven and bake for 13-15 minutes.
  • Turn the baking trays around halfway through baking.
  • The Camp Coffee Walnut Cookies are baked when they are crisp and golden.
  • Remove the baking trays from the oven once the cookies are baked and allow them to cool on the trays.
FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies freshly baked and they smell wonderful 😉
  • Making the Mocha Drizzle:
  • Sift the icing sugar and cocoa into a bowl.
  • Add the Camp coffee and vanilla extract.
  • Next add 20mls of water and stir with a spoon adding the extra water, if needed, to make a thick icing that can be drizzled.
  • Place all of the cookies on a cooling rack that is placed over a large baking tray.
  • Spoon the drizzle into a small disposable piping bag, alternately you can drizzle the icing over the cookies with a spoon.
  • Snip the very end off of the piping bag and pipe zig zag lines across the cookies.
FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies allow the mocha drizzle to set.

Serve these delicious Camp Coffee Walnut Cookies, once the icing has set, with a drink of your choice. These cookies withstand gentle ‘dunking’ which makes them that little bit more special in my eyes.

Our post lady enjoyed one of these cookies when she delivered a parcel late this morning. I can see these disappearing fast, so next time I’ll make a double batch! We are big on sharing here at home and it’s always nice to surprise delivery people with a quick snack.

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies who will you share yours with?

If you have enjoyed this recipe for Camp Coffee Walnut Cookies here are some others you might like too:

Apricot Oat Crumble Cookies

FF Camp Coffee Walnut Cookies
Apricot Oat Crumble Cookies

Oat Chocolate Chip Cookies

FF Camp Coffee Walnut Cookies
Oat Chocolate Chip Cookies

Caramac Caramel Cookies

FF Camp Coffee Walnut Cookies
Caramac Caramel Cookies

A cup of tea and a cookie/biscuit (same difference!) are how I start my day. Just enough sweetness to kickstart my body and not too much caffeine to overload my system.

I am a self confessed Cookie Monster, constantly trying new recipes. My preference is always for something nutty or with oats, so these Camp Coffee Walnut Cookies are perfect.

Do you have a set way to start your day?

Have fun, feasting and sharing.

Sammie xx

 Camp Coffee Club provided me with the Camp Coffee to make this recipe. All views, opinions, content and photographs are my own and may only be reproduced with my permission. Please see my Disclosure Policy.

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Springtime Vanilla Cupcakes

Wednesday this week was a truly dreary, dark and very cold day. All types of weather threw themselves at the ground; hail, snow, rain, sleet oh and it was windy too. It is March people, I want to see flowers and lambs! So to cheer us all up I made these very pretty, extremely delicious Springtime Vanilla Cupcakes.

NM Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes a reminder that warmer days are ahead.

Doesn’t the image of pink, raspberry buttercream topped cupcakes, adorned with large daisy flowers and butterflies just cheer you up?

I was inspired to make these Springtime Vanilla Cupcakes buy a wonderful lady on Twitter, known as the Baking Nanna. She is an amazing baker, loyal friend and great encourager, who does so much for others.

When Baking Nanna gave me a big thumbs up and another friend called these cupcakes ‘samazing’ it really made my day.

NM Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes the perfect sweet treat.

I guess with the weather being so chilly and dreary, I was also feeling a little blue too, having just received news that a very close friend is extremely poorly. So baking these cupcakes was therapeutic on both counts.

Does anyone else find baking relaxing?

NM Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes do you know someone in need of cupcake cheer?

Now although these are called Springtime Vanilla Cupcakes, which is true, the cake part is flavoured with Nielsen – Massey Vanilla Extract, for the buttercream I have used a favourite flavoured icing sugar.

Sugar and Crumbs sell an amazing range of naturally flavoured icing sugars. If you remember my Raspberry Ripple Cupcakes I used their Raspberry Ripple flavoured icing sugar. Since the day that last cupcake was eaten, in Kylie’s own words “I just can’t get you outta my head” I have wanted more. More of the delicious tasting buttercream and more cupcake to swirl it onto!!

These Springtime Vanilla Cupcakes are the perfect excuse to indulge my passion again 😉.

This time though, I wanted to leave the option of flavouring the buttercream as a choice. If you do buy some flavoured icing sugar, you can certainly make the buttercream any flavour you like, as the vanilla sponge will go with any flavoured frosting. However, if you want to stick with vanilla buttercream that tastes awesome as well!

NM Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes perfect whatever flavour frosting you swirl on top.

Personally I think the pink icing, along with the decorations, really set these cupcakes apart. Although ‘Springtime’ was at the forefront of my mind whilst creating these beauties, with Mother’s Day being this coming Sunday, they would also make a perfect gift for any Mum.

Recipe: Makes 18 Large Springtime Vanilla Cupcakes

For the Cake:

175g/6oz Caster Sugar

175g/6oz Unsalted Butter at room temp.

1tsp Vanilla Bean Paste – or you can substitute for Vanilla Extract

3 Large Free Rang Eggs

3tbsp Milk – whole or semi skimmed

175g/6oz Plain White Flour

1.5tsp Baking Powder

1/8th tsp/pinch of Salt

For the Buttercream:

350g12oz Icing Sugar – I used 250g Sugar and Crumbs Raspberry Ripple flavour and 100g/4oz Plain Icing Sugar.

175g/6oz Unsalted Butter

Pink Food Colour – I used Wilton pink food colouring gel (available from cake decorating shops, Amazon and similar from Lakeland UK)

2tbsp Very Hot Water

Dr Oetker rice paper daisies, various sprinkles (available from most supermarkets)

Rice paper butterflies – from Amazon

Method: Preheat the oven to 165C/150C fan

  • Line 2 cupcake tins with 18 muffin or deep cupcake cases – the ones I used were a Christmas present from Lakeland.
  • Into a large bowl add your butter and sugar.
  • Whisk or beat until pale and creamy – approx 5 minutes.
  • Add the 3 eggs, milk and Vanilla Bean Paste.
  • Sift into the bowl the flour, baking powder and salt.
  • Note: This is called the all-in-one method.
  • Whisk or beat until all of the ingredients are combined – take care not to over mix and this will make the cupcakes tough, not light and springy.
  • Place a heaped dessert spoonful of cake batter into each cupcake case.
NM Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes ready for the oven.
  • Place the cupcakes into the oven and bake for 20-30 minutes,
  • The cupcakes are baked when they have risen and are a golden colour. They should Spring back when pressed lightly on the top.
  • Once baked remove the cupcakes from the oven.
NM Springtime Vanilla Cupcakes
Remove the cupcakes from the tin and allow to cool on a cooling rack.
  • Allow to cool completely before icing.

To ice the cupcakes:

  • Place the softened butter into a large bowl.
  • Sift the icing sugar into the same bowl.
  • Add the 2 tablespoons of hot water.
  • Add the food colouring, I use a cocktail stick and simply insert the tip into the food colouring gel and then add to the bowl.
  • Starting slowly, whisk the buttercream ingredients until light, creamy and uniform in colour.
NM Springtime Vanilla Cupcakes
Have a large piping bag fitted with a large closed star tip ready.
Springtime Vanilla Cupcakes
Gorgeous pink buttercream ready for icing the cupcakes.
  • Place the piping tip into the icing bag.
  • Roll down the top of the icing bag.
  • Place the icing bag into a tall sturdy container, I use a jug. This simply helps when filling the bag with buttercream.
  • Using a spoon or spatula, fill the icing bag with all of the buttercream.
  • Practise on a plate, if piping for the first time.
  • Squeeze the bag so that all the buttercream is together.
  • Keeping an even pressure with one hand squeezing the bag and using the other hand to guide the piping tip, pipe swirls onto the cupcakes.
NM Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes all swirled in delicious pink buttercream.
Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes adorned with flowers, butterflies and little pearls.

These Springtime Vanilla Cupcakes look so pretty and will certainly cheer up any gloomy day.

I bought some cupcake pods, little plastic containers, perfect for holding one cupcake in and a great way to give individual cupcakes away as a gift. These were from Amazon and work out to about 10 pence per pod. They can be washed up and used again, which is great recycling and means you can share even more cupcakes with others!

Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes look perfectly presented and protected in these pods.

Piping the swirls onto these beautiful cupcakes doesn’t take very much practise and it gives the cupcakes a beautiful, professional finish. By all means use whatever cupcake toppers and sprinkles that you have to hand. The beauty of these Springtime Vanilla Cupcakes is that they are individual to your own sense of taste and style.

NM Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes the perfect treat. on any day.

Any Mum, friend, co-worker or family member are sure to be thrilled when these cupcakes are presented to them.

Do you enjoy baking for other people?

If you like the Springtime Vanilla Cupcakes you will love these recipes:

Vanilla Bean Cupcakes

Vanilla Bean Cupcakes
Vanilla Bean Cupcakes so pretty.

Raspberry Ripple Almond Cupcakes

Raspberry Ripple Almond Cupcakes
Raspberry Ripple Almond Cupcakes the perfect way to say I Love You.

Strawberry Sweatheart Cake

Strawberry Sweetheart Cake
Strawberry Sweetheart Cake swirled with roses and sprinkled with love.

Enjoy baking and experimenting with piping different swirls!

Sammie xx

 

 

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