When I was teaching in Japan, whenever I went back home to Sydney, I’d ask my Australian colleagues what I could bring back for them. Forget Vegemite and Tim Tams, the most requests were for Cherry Ripes.
I bought these cupcake liners from an ebay seller and it only seemed fitting to make cherry ripe cupcakes (quite frankly it would seem strange making a non cherry themed cupcake in them!). I adapted these from the Womens Weekly Cupcakes book recipe called Coconut Cherry Hearts. I prefer the name Cherry Ripe Cupcakes as you’ll know exactly how these will taste just from hearing the name-like a Cherry Ripe!
Cherry Ripe cupcakes
Choc cherry cake
- 125 g butter softened
- 1/2 teaspoon coconut essence
- 2/3 cup (150g) caster sugar
- 2 eggs
- 1/2 cup (80ml) milk
- 1/2 cup (40g) dessicated coconut
- 1/3 cup (70g) red glace cherries
- 50g dark eating chocolate chopped coarsely
- 1 cup (150 g) self raising flour
- 2 tablespoons cocoa powder
- 1/4 cup (35g) plain flour
Milk Chocolate ganache
(this amount of ganache only iced 4 cupcakes for me…heavy handed on the icing, moi?)
- 1/4 cup (60ml) cream
- 100g milk eating chocolate coarsely chopped
1. preheat oven to moderate 180c/160c fan forced. Line muffin tins.
2. beat butter , essence, sugar and eggs in a small bowl with electric mixer until combined
3. stir in milk, coconut, cherries and chocolate then sifted flours and cocoa. Divide mixture among cases, smooth surface
4. Bake large cakes about 35 minutes, small cakes about 25 minutes. Turn onto wire rack to cool
For ganache, bring cream to a boil in a small saucepan, pour over chocolate in bowl stir until smooth. Cover bowl and stand at room temperature until ganache is spreadable.
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