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
Step 1 - preheat oven to moderate 180c/160c fan forced. Line muffin tins.
Step 2 - beat butter , essence, sugar and eggs in a small bowl with electric mixer until combined
Step 3 - stir in milk, coconut, cherries and chocolate then sifted flours and cocoa. Divide mixture among cases, smooth surface
Step 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.