What do you think about when driving? Strange question you might ask for a baking blog, but I thought of these cupcakes when I was driving home from work the other night.
It had been a stressful day in the office (they all seem to be at the moment!) and I was driving home listening to Simon Mayo on Radio 2. I think I just listen subconsciously even though I do enjoy the show, as by the time I’d pulled up outside my home, I had cherry choc chip cupcakes in my head.
I thought the flavours, akin to a black forest gateau would be lovely and be a perfect way to use up some dried cherries I had in the cupboard. And I used up some cream cheese for my chocolate cream cheese frosting on top. Finished off with a whole cherry.
When I made them, I realised they would be a perfect bake for a Comic Relief bake sale. Perhaps a glace cherry would stand out a bit more like a red nose, but I loved my stem on cherries on top.
The recipe is underneath, but I’m now wondering if any of you will be having a bake sale for Comic Relief this year? It is such a good cause and we always have a bake sale in our office. Below are a couple of other recipes to get you inspired for ‘Red Nose Day’.Amuse Your Bouche - Edible Mr Potato Head (SO cute!)
Fab Food 4 All - Red Nose Day Cookies
Jo's Kitchen - Hidden Red Nose Cake
Cakeyboi - Red Velvet Whoopie Pies
Cherry Choc Chip Cupcakes
Cherry and Choc Chip Infused Cupcakes Cuisine: Dessert Category: Cupcake Yields: 12 cupcakes
Prep Time: 15 Mins Cook Time: 10 Mins Total Time: 25 Mins
Ingredients
- 110 grams unsalted butter softened
- 110 grams granulated sugar
- 2 medium eggs, room temperature
- 100 grams plain flour
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 50 grams dried cherries, chopped
- 50 grams chocolate chips (milk or plain)
- 115 grams full fat cream cheese
- 60 grams unsalted butter softened
- 100 grams icing sugar
- 3 tablespoons cocoa powder
- 12 cherries for garnish
- Pre-heat the oven to 180C and place 12 cupcake liners in a cupcake tray. Sieve together the flour and baking powder and set aside.
- Cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, stirring in between each addition. Add the vanilla and almond extract and combine. Add the flour and baking powder and stir through.
- Stir in the chopped cherries and chocolate chips.
- Divide the batter between the cupcake cases and bake in the oven for 10 to 12 minutes or until a toothpick comes out clean from the center.
- Allow the cupcakes to cool fully.
- Make the frosting by beating together the cream cheese, 60 grams of butter, icing sugar and cocoa powder until smooth.
- Pipe onto the top of each cooled cupcake and place a cherry on top.
