Red velvet choc-cherry cupcakes

Name: Red velvet choc-cherry cupcakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 100 grams butter, softened; 140 grams golden caster sugar; 2 larges eggs, beaten; 225 grams plain flour; 25 grams cocoa powder; 1 teaspoons bicarbonate of soda; 150 milliliters buttermilk; 28 milliliters red food colouring (natural food colouring wont look as bright as an artificial one); 100 grams glacé cherry, roughly chopped, plus extra to decorate; 150 milliliters double cream; 140 grams cherry conserve or jam, sieved; 100 grams dark chocolate, chopped

Red velvet choc-cherry cupcakes is an American dessert. One serving contains 329 calories, 5g of protein, and 17g of fat. This recipe serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. Head to the store and pick up double cream, cocoa powder, eggs, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 40 minutes. If you like this recipe, you might also like recipes such as Red Velvet Cupcakes with White Chocolate Frosting {Red Velvet Week}, Red Velvet Cheesecake Cupcakes {Red Velvet Week}, and Vegan Red Velvet Cupcakes. Rose Velvet, actually.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Line a 12-hole muffin tin with muffin cases. Beat the butter and sugar in a bowl with an electric whisk until pale and fluffy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Muffin Tray

Whisk

Bowl

Add the eggs a little at a time, whisking until fully incorporated. Sift in the flour, cocoa, bicarb and a pinch of salt. Fold in with a spatula until there are no lumps of flour remaining. Then add the buttermilk, food colouring and cherries, and stir briefly to combine. Divide the mixture between the muffin cases and bake for 20 mins until risen and springy to the touch. Leave to cool slightly, then remove to a wire rack to cool completely.

Ingredients you will need

Food Color

Buttermilk

Cherries

Cocoa Powder

All Purpose Flour

Egg

Salt

Equipment you will use

Whisk

Wire Rack

Oven

Spatula

Warm the cream and cherry conserve in a small pan, add the chocolate and remove from the heat. Leave for a few mins, then stir until melted and combined. Tip into a bowl and leave to cool completely the icing will set to a spreadable consistency within about 30 mins. Once cooled and thickened, spread the icing on the cupcakes, decorate with a drizzle of red icing or some red glitter and top with half a glac cherry. These cakes will keep for a few days in a cake tin.

Ingredients you will need

Chocolate

Cupcakes

Cherries

Spread

Cream

Icing

Equipment you will use

Cake Form

Bowl

Equipment

Ingredients

Servings:

100grams

butter, softened 140grams

golden caster sugar 2larges

eggs, beaten 225grams

plain flour 25grams

cocoa powder 1teaspoons

bicarbonate of soda 150milliliters

buttermilk 28milliliters

red food colouring (natural food colouring won't look as bright as an artificial one)100grams

glacé cherry, roughly chopped, plus extra to decorate 150milliliters

double cream 140grams

cherry conserve or jam, sieved 100grams

dark chocolate, chopped

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cupcakes works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.