Yield: 16 Cupcakes

The cupcakes were created for one of the lovely ladies I work with who was leaving to go onto maternity leave. Her favourite style of cake is Black Forest but being a work party I wanted something a little easier to share. Hence breaking down the key elements of a black forest cake into a cupcake version: chocolate cupcakes, cherry filling, whipped cream, chocolate shavings and of course a cherry on top!

These are a real treat and whilst the can be a little messy to eat the flavours all meld together to create a very moorish indulgence. If your after something that has your workmates, friends and family going back for seconds this is the receipe for you!

TIME:

• 30mins Preparation + overnight for the eggs to come to room temperature
• 20mins Baking per Cupcake Pan
• 15mins Assembly

EQUIPMENT:

• Mix Master with Whisk Attachment
• Cupcake Pans x2
• Cupcake Liners x16
• Spatula / Rubber Scraper
• Kitchen Scales
• Measuring Spoons
• Measuring Cup
• Mixing Bowls
• Flour Sifter
• Ice-cream scoop – medium
• Strainer
• Saucepans
• Wire Rack
• Disposable Piping Bag with 1A tip
• Scissors
• Fine grater / Microplane
• Apple corer

INGREDIENTS – Cupcakes:

Ingredient	Note	Weight (Metric)	Weight (Imp.)	Volume
Egg Whites	At room temperature			8
Caster Sugar	Also known as super fine sugar	225g	7oz	1 cup
Cream of Tartar				¼ tsp
Plain Flour	Also known as all purpose flour	160g	5.6oz	1⅓ cups
Dutch Processed Cocoa Powder		40g	1.4oz	⅓ cup
Baking Powder				1 tsp
Egg Yolks	At room temperature			8
Kirsch	Cherry Schnapps			1 tbsp

METHOD – Cupcakes:

1. Pre-heat oven to 180°C / 350°F
2. Line the 2 cupcake pans with the cupcake liners
3. Sift together the plain flour, baking powder and cocoa powder three times, put aside into a bowl
4. In another bowl whisk together the egg yolks and kirsch until well combined
5. In the bowl of the mix master, whisk the egg whites on a medium-high speed until light and frothy
6. Add the cream of tartar to the egg whites and continue to whisk for 10-15 seconds or until well combined
7. Slowly add the caster sugar one tablespoon at a time, ensure that the sugar is completely dissolved before adding the next spoonful
8. Whisk until the egg white mixture is glossy and forms stiff peaks
9. Gently whisk through the cocoa-flour mixture and egg yolks until just combined
   • You can use a rubber spatula to ensure everything is well combined, just do not over-mix or you will deflate the mixture too much
10. Using the ice-cream scoop, fill the cupcake liners until ¾ full
11. Bake for 20 minutes per cupcake pan or until a skewer inserted into the cupcakes comes out clean
12. Place the cupcakes on a wire rack and leave to cool completely

INGREDIENTS – Filling:

Ingredient	Note	Weight (Metric)	Weight (Imp.)	Volume
Sour Cherries	In a jar with cherry juice	680g	24oz	3 cups
Cherry Juice	Kept from the jar of sour cherries	125ml	4.2 fl oz	½ cup
Corn Flour	Also known as corn starch			3 tbsp
Caster Sugar	Also known as super fine sugar	50g	1.7oz	½ cup
Kirsch	Cherry Schnapps	125ml	4.2 fl oz	½ cup

METHOD – Filling:

1. Drain the juice from the cherries, reserving ½ cup
2. In a medium saucepan, combine the cherry juice and sugar over a medium heat until the sugar has dissolved and come to a simmer
3. Add the cornstarch and whisk until the mixture has thickened
4. Add the cherries and Kirsch, stirring until everything is well combined
5. Remove from heat and leave to cool to room temperature

INGREDIENTS – Topping:

Ingredient	Note	Weight (Metric)	Weight (Imp.)	Volume
Whipping Cream		800ml	27 fl oz	3⅓ cups
Gelatine				1 packet
Water	Cold			3 tbsp
Icing Sugar	Also known as powdered sugar	50g	1.7oz	½ cup
Kirsch	Cherry Schnapps	60ml	2 fl oz	¼ cup
Dark Chocolate		20g	0.7oz	¼ cup
Cherries	Fresh – with stem still on			16

METHOD – Topping:

1. In a small saucepan combine the gelatine packet and cold water – leave to sit for 10 minutes
2. Place the saucepan on a low heat and whisk until the gelatine is dissolved – remove from heat and allow to cool
3. In the bowl of the mixmaster, whip the cream on a medium-high heat
   • Start on a low speed and gradually turn up the speed to avoid splashing
4. Once the cream has become fluffy slowly add the icing sugar
5. Mix in the gelatine and kirsch
6. Continue to whip until the cream is firm

METHOD – Assembly:

1. Core the centre of each cupcake using the apple corer
2. Fill the hole of each cupcake with a spoonful of the cherry filling
3. Pipe a swirl of the cream topping onto each cupcake
4. Finely grate the chocolate over each cupcake
5. Finish by placing a cherry on top of each cupcake

The cupcakes need to be stored in the refrigerator, remove 1 hour before serving. Cupcakes will keep for 2 days.