Eric Lanlard's Black Forest cupcake recipe
Eric Lanlard's Black Forest cupcakes are topped with brandy-soaked cherries and swirls of boozy cherry frosting.
Ingredients
- 1 can of stoned cherries in syrup
- 200 g dark chocolate
- 330 g unsalted butter
- 600 g caster sugar
- 4 tbsp cherry brandy
- 300 g plain flour, sifted
- 4 tbsp self-raising flour, sifted
- 4 tbsp cocoa powder
- 2 egg
- 400 ml whipping cream
- 2 tbsp cherry brandy
- 1 pinch edible glitter
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 24
Step-by-step
- Preheat the oven to 180C/160C fan/gas 4 and line a cupcake tin with foil cases.
- Put 200g of the cherries and 250ml of their syrup in a food processor and process until it becomes a smooth puree.
- Place the cherry puree in a saucepan together with the chocolate, butter, sugar and cherry brandy. Stir over a low heat until the chocolate has melted. Pour into a large bowl and allow to cool for 15 minutes.
- When cool, whisk in the flours and the cocoa powder, followed by the eggs. It will be very runny, but that is OK.
- Divide the mixture between the foil cases. You will probably find that you fill the cases close to the top, but do not worry, as the cupcakes will not rise a great deal.
- Bake for 20-25 minutes, or until firm to touch or until a skewer inserted into a cupcake comes out clean. Allow to cool completely before decorating.
- To decorate: mix the cherry brandy with the remaining tinned cherries. Whip the cream to soft peaks, and pipe swirls on top of each cake.
- Top each cake with some of the brandy-soaked cherries, drizzle over the reserved syrup and sprinkle with some edible glitter.
More cupcake recipes
Eric Lanlard's vanilla cupcakes
Eric Lanlard's key lime cupcakes
Gizzi Erskine's blueberry cupcakes
Miranda Gore's cranberry cupcakes
Eric Lanlard's chai tea cupcakes