Mini Blackforest Cupcake Recipe
Bitesize mini blackforest cupcakes, perfect for afternoon tea. Roll up your sleeves and try this delicious Blackforest cupcake recipe from Ateliers des Chefs.
Mini Blackforest Cupcake Recipe
INGREDIENTS
For the cake(s)
- Whole egg(s) : 2 whole
- Caster sugar : 125 g
- Self raising flour : 125 g
- Unsalted butter : 125 g
- Unsweetened cocoa powder : 10 g
- Kirsch : 50 ml
- Morello cherries in syrup : 100 g
For the rest of the recipe
- Double cream : 120 ml
- Icing sugar : 50 g
- Morello cherries in syrup : 30 g
- Dark chocolate : 50 g
TO MAKE THE BLACKFOREST CUPCAKES
- Preheat the oven to 180°C.
Line your muffin tins with paper cases.Soften the butter to room temperature.Use an electric whisk to beat the eggs and sugar until pale and fluffy. Add the kirsch and the cocoa and mix well. Gradually whisk in the butter and then the flour. Finally, incorporate the cherries and mix gently.
Fill the muffin cases with the cupcake mix, transfer to the oven and bake for 15 minutes.Allow to cool a little before removing from the moulds. Transfer to a wire rack to cool thoroughly before icing. - MAKE THE ICING
Use an electric whisk to beat the cream until thickened but not stiff. Add the icing sugar and continue to whisk until stiff.
Place the icing in a piping bag with a nozzle. Pipe on to the cakes, top with a cherry and some dark chocolate shavings.
CHEF’S TOP TIP: Fill the paper cases to 3/4 – this will give the cupcakes enough room to rise without overflowing. These cupcakes can be kept for 2-3 days in an airtight container – just add the icing at the last moment.
Cooking Classes at Ateliers des Chefs
Based in London, Ateliers des Chefs, offer some great cooking classes for budding chefs and bakers of all levels. From quick 30 minute lessons to 4 hour master classes, why not learn how to cook up a storm in the kitchen. Gift vouchers are also available which would make a great birthday gift or treat for a special friend.