Eric Lanlard's Black Forest cupcake recipe
Eric Lanlard's Black Forest cupcakes are topped with brandy-soaked cherries and swirls of boozy cherry frosting.
Ingredients
- 1 can of stoned cherries in syrup
- 200 g dark chocolate
- 330 g unsalted butter
- 600 g caster sugar
- 4 tbsp cherry brandy
- 300 g plain flour, sifted
- 4 tbsp self-raising flour, sifted
- 4 tbsp cocoa powder
- 2 egg
- 1 can of stoned cherries in syrup
- 7.1 oz dark chocolate
- 11.6 oz unsalted butter
- 21.2 oz caster sugar
- 4 tbsp cherry brandy
- 10.6 oz plain flour, sifted
- 4 tbsp self-raising flour, sifted
- 4 tbsp cocoa powder
- 2 egg
- 1 can of stoned cherries in syrup
- 7.1 oz dark chocolate
- 11.6 oz unsalted butter
- 21.2 oz caster sugar
- 4 tbsp cherry brandy
- 10.6 oz plain flour, sifted
- 4 tbsp self-raising flour, sifted
- 4 tbsp cocoa powder
- 2 egg
- 400 ml whipping cream
- 2 tbsp cherry brandy
- 1 pinch edible glitter
- 14.1 fl oz whipping cream
- 2 tbsp cherry brandy
- 1 pinch edible glitter
- 1.7 cups whipping cream
- 2 tbsp cherry brandy
- 1 pinch edible glitter
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 24
Step-by-step
- Preheat the oven to 180C/160C fan/gas 4 and line a cupcake tin with foil cases.
- Put 200g of the cherries and 250ml of their syrup in a food processor and process until it becomes a smooth puree.
- Place the cherry puree in a saucepan together with the chocolate, butter, sugar and cherry brandy. Stir over a low heat until the chocolate has melted. Pour into a large bowl and allow to cool for 15 minutes.
- When cool, whisk in the flours and the cocoa powder, followed by the eggs. It will be very runny, but that is OK.
- Divide the mixture between the foil cases. You will probably find that you fill the cases close to the top, but do not worry, as the cupcakes will not rise a great deal.
- Bake for 20-25 minutes, or until firm to touch or until a skewer inserted into a cupcake comes out clean. Allow to cool completely before decorating.
- To decorate: mix the cherry brandy with the remaining tinned cherries. Whip the cream to soft peaks, and pipe swirls on top of each cake.
- Top each cake with some of the brandy-soaked cherries, drizzle over the reserved syrup and sprinkle with some edible glitter.
More cupcake recipes
Eric Lanlard's vanilla cupcakes
Eric Lanlard's key lime cupcakes
Gizzi Erskine's blueberry cupcakes
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