Black Cherry Cupcakes. 

img_1403
Black Cherry Cupcakes- seriously indulgent and rich.

It seems like ages since I’ve baked cupcakes.  A couple of years ago they were everywhere and I was always being asked to make them.  I love making cupcakes, especially when you can put gorgeous decorations on them.  The only trouble is that I find the icing far too sickly sweet.  Doesn’t stop me baking for other people though.

Two weeks ago I had a much needed day off to catch up at home.  Of course baking always takes over my mind and all I can think of while I’m hoovering or dusting is baking. Why is baking seen of as fun but hoovering is not? At least it was an incentive to get me through the tedious bits.

I’m a huge fan of Sugar and Crumbs’ Natural Flavoured Icing Sugars and had a packet of their black cherry icing sugar to try out.  With this in mind a few weeks previously I had bought a tin of black cherries in syrup.  I had to de-stone all the cherries first. Can you imagine what a nasty surprise that would have been if I hadn’t have taken the stones out? I then thoroughly rinsed the cherries and patted them dry on some kitchen roll so that they weren’t covered in the sticky syrup.  I kept a dozen whole for decorating the top of the cupcakes and chopped the remaining ones up into quarters to go inside the mix.

It was a perfect excuse to use some pretty black and white patterned cupcake cases I had bought last year in TKMaxx and never used.  Thankfully they were great quality ones. Sometimes you buy pretty cupcake cases only to find they fade in the oven or feel greasy afterwards.  These didn’t and still looked perfect when they came out of the oven.

The recipe for these delicious cupcakes is from The Hummingbird Bakery Cake Days book.  They were baked by creaming butter and sugar together, then adding eggs, plain flour and baking powder to the mix.  After this I folded in the stoned, rinsed and quartered cherries.

Not before long the cupcakes were in the oven and I was greeted with a delicious smell wafting throughout the kitchen.  Time for a cup of tea before starting on the icing.

If you read my blog regularly you will notice I use Sugar and Crumbs’ icing sugars and cocoa powders a lot.  I’m not working for them or connected to them in any way but I just love their products.  Every time they bring out a new flavour I’m always desperate to try it. The Black Cherry one isn’t a new flavour in their range but it was one I’d not seen before. As with their other flavours you could smell the aroma of the black cherries when you opened the packet.

Once the cupcakes had cooled down and I’d finished my cuppa, I made up the buttercream.  I find buttercream a bit sickly so I always add a splash of lemon juice to mine.  This is a tip I picked up from my late Nana Mary and also from my mum.  It takes the teeth tingling sweetness away if you don’t like it.  Just a splash of it, mind!

A few minutes later and my cupcakes were ready.  A stoned black cherry on top to finish!

Happy Baking!

Love Sam xx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s