I’ve managed to scribble a couple of things off my to do list recently. Only a couple. It’s still too long. It still holds some jobs on it then have been there for about 3 years. I need a life laundry. I need one of those stick thin women from the TV to come into my house, denounce me incapable and throw away all the piles of size 10 clothes I no longer fit into. Clothes that haven’t fitted since 1995. I don’t even have the excuse of a daughter to save them for. I have a horrible feeling those half pint sized clothes will be going to the old people’s home with me. Along with my crimper and mini disc player.
Today, as if to celebrate my to do list getting just a little bit shorter, I made a new cupcake flavour. That’s a lie. I added a few bits to these and do you know what, they were quite a nice change. A little cherry with your chocolate can only be a good thing. Though these will not help the plight to fit into 17 year old jeans.
Follow the instructions to make these mighty fine chocolate cupcakes. For the icing you need:
- 500g icing sugar
- 250g salted butter at room temperature
- 1 tbsp vanilla extract
- 1 tbsp milk
- 110g sieved cherry jam
- 12 cherry sweeties from the sweetie tin
Pop your icing sugar, butter, vanilla extract and milk into a free standing mixer making sure the lid is on. Beat slowly at first and once all the icing sugar is combined turn it up to the maximum setting and whip up until light and fluffy. This took about 6 minutes in my beautiful red K Mix. Have a dig about to dislodge any butter that’s without sugar, replace the lid and give it a last blast. Then add the jam and give the icing a stir. Not too much mind as you’re looking to achieve a streaky effect.
Ice your cupcakes either with a knife to spread the buttercream or with a piping bag fitted with your favourite nozzle. Top with a cherry!
P.S. It was been pointed out to me that a brush of Kirsch might be a welcome addition. I agree. So perhaps a little dab on the cakes pre icing if your audience is an adult one.