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Written by Looking for a more adult orientated cupcake recipe laced with alcohol, try this Black Forest Cupcake Recipe by Eric Lanlard.
Eric recommends using foil cupcake holders and also says not to worry if your batter looks very thin and runny, it’s supposed to be.
The batter will not rise much either so fill the cupcake holders almost to the top.
More: Cupcake Recipes | Eric Lanlard Recipes
Black Forest Cupcake Recipe | Eric Lanlard
Black Forest Cupcake Recipe | Eric Lanlard,
Serving: | Prep: 20 min | Cooking: 45 min
Ingredients:
| Stoned Cherries | 425 | g | drained |
| Dark Chocolate 50% cocoa | 200 | g | pieces |
| Unsalted Butter | 330 | g | pieces |
| Golden Caster Sugar | 600 | g | |
| Cherry Brandy | 4 | tablespoons | |
| Plain Flour | 300 | g | sifted |
| Self Raising Flour | 4 | tablespoons | sifted |
| Cocoa Powder | 4 | tablespoons | |
| Eggs | 2 | ||
| For Decorating | |||
| Cherry Brandy | 2 | tablespoons | |
| Double Thick Cream | 200 | ml | |
| Edible Glitter | ml |
Method:
1 . Preheat the oven to 200°C
2 . Line the cupcake tin with paper cases
3 . Purée 200g of the cherries along with 250ml of the syrup from the tin
4 . Cut the remaining cherries in half and set what’s left of the syrup aside
5 . Over a low heat pour in the cherry purée, chocolate, butter, sugar and cherry brandy
6 . When everything has dissolved pour into a bowl and cool
7 . Sift the dry ingredients, the flours and cocoa powder together
8 . Blend on slow speed gradually pouring in the cherry mixture
9 . Increase the speed towards the end adding the eggs
10 . Pour the mixture into the paper cupcake cases, close to the top
11 . Bake for 40-45 minutes or until a skewer comes out clean
12 . Allow to cool completely before decorating
For the decoration
1 . Soak the remaining cherries in the the cherry brandy
2 . Whip the cream to soft peak
3 . Pipe onto the cupcakes
4 . Top off with the cherries, drizzle with the cherry brandy and garnish with glitter
1 . Preheat the oven to 200°C
2 . Line the cupcake tin with paper cases
3 . Purée 200g of the cherries along with 250ml of the syrup from the tin
4 . Cut the remaining cherries in half and set what’s left of the syrup aside
5 . Over a low heat pour in the cherry purée, chocolate, butter, sugar and cherry brandy
6 . When everything has dissolved pour into a bowl and cool
7 . Sift the dry ingredients, the flours and cocoa powder together
8 . Blend on slow speed gradually pouring in the cherry mixture
9 . Increase the speed towards the end adding the eggs
10 . Pour the mixture into the paper cupcake cases, close to the top
11 . Bake for 40-45 minutes or until a skewer comes out clean
12 . Allow to cool completely before decorating
For the decoration
1 . Soak the remaining cherries in the the cherry brandy
2 . Whip the cream to soft peak
3 . Pipe onto the cupcakes
4 . Top off with the cherries, drizzle with the cherry brandy and garnish with glitter
