So I was walking around the supermarket earlier this week trying to think of something to bake and my eye caught onto some of the special offers that were being advertised in the fruit section, specifically raspberries and blueberries.
I know it’s a bit out of season for this one, especially in terms of cherries but I couldn’t resist trying this idea out. Most of us enjoy a fruity black forest gateau on those warm summer evenings so why not black forest cupcakes on those sunnier spring days?
If you fancy giving it a try here’s the recipe:
Start off by making some simple chocolate cupcakes and allowing them time to fully cool down. Cut out a circle from the centre of each cake about 2cm deep.
For the cherry filling you have 2 options; you could buy a pre-
Once you are happy with the consistency of the cherry mix, place a teaspoon of it into each of the cupcake holes you cut out earlier.
Whip up 100ml of double cream using an electric mixer. Transfer this to a piping bag with a star shaped nozzle and pipe a swirl of cream around the edge of each of the cupcakes.
Taking the raspberries and blueberries, give them a wash and a quick dry off before placing over the top of the cupcakes to add a bit of extra sweetness. For the finishing touches sprinkle some chocolate shavings over the cupcakes.
I love these cupcakes, you would think that there would be an overload of fruit but surprisingly they are well balanced and the chocolate of the cake balances out the sweetness of the cherry, and the cream brings that extra flair.
A great miniature version of the classic black forest gateau dessert!