Black Forest Cupcakes

by Rukmini Iyer from The Sweet Roasting Tin

Makes 12

Total 25min

Prep 10min

Cook 15min

Introduction

A very manageable version of the magnificent Black Forest gateaux you find in cake shops in Germany – sometimes a gal just needs chocolate, cream and cherries all together in cake form. I prefer mascarpone to whipped cream, so have included it here, but by all means substitute lightly whipped double cream if you wish. Sour cherries will give you that classic flavour in the topping.

Ingredients

softened unsalted butter
caster sugar (golden if preferred)
medium free-range eggs
self-raising flour
cocoa powder
baking powder
milk
For the icing:
defrosted frozen or jarred pitted morello cherries (sour cherries are best)
caster sugar
mascarpone, beaten
fresh cherries, to decorate (optional)

Preview

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From the book

The Sweet Roasting Tin

Rukmini Iyer

The Sweet Roasting Tin

75 laid-back bakes from the author of The Roasting Tin series

From traybakes to tarts, cupcakes to cookies

With recipes for every season, occasion and skill level

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The Sweet Roasting Tin

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The Sweet Roasting Tin

With her signature fidelity to ease and accessibility, Rukmini Iyer presents 75 brand-new recipes that can all be made in standard baking tin formats. Covering all of the baking bases, chapters span traybakes, muffins, loaf cakes, brownies, cookies, crumbles, tarts and cobblers, bread and butter puddings, and gluten-free, vegan and diabetic-friendly recipes. Perfect amateur and experienced bakers searching for new, but uncomplicated, recipes to try.

Available to download for UK customers for £1.99 for a limited time only.