2020-08-01_Mollie_Makes

MATERIALS
Q200g(7oz)unsalted
butter,softened
Q200g(7oz) light brown
sugar
QFourmediumeggs
Q170g(6oz) self-raising
flour
Q30g(1oz)cocoa
powder
Q60ml(2floz)milk
Q50g(2oz)darkchocolate
Q35ml(1floz)water
Q300ml(10floz) double
cream
Q40g(1oz)golden
castersugar
Q1 tspvanillabeanpaste
Q300g(10oz)black
cherryconserve
Q 12 freshcherries
QChocolate shavings

EQUIPMENT
QShallowbakingtin
Q 12 cupcakecases
QPipingbag
QStar piping tip

Wealllovea goodcomeback,

especiallywhenit involvescake.

So,wewerethrilledtodiscover

theseindulgenttreats,giving70s

classictheBlackForest gateaux a

modernupdate.

Lockdownhashadusall

brushinguponourbakingskills,

andthisrecipeis onethateven

beginnerscanmaster.Thesecret

tomakingthesecupcakeslook

superfancyis in thefinish– usea

starpipingtipinsteadofdolloping

thecreamon,thenpercha cherry

ontop.Easywhenyouknowhow.

Chocolateandcherriesare

alwaysa winner,andthecreamy

toppingis somoreish,you’ll

definitelygobackforseconds.

Afterall,aren’ttwocupcakesare

equivalent to a slice of cake?

(^01) Preheattheovento
190°C/375°F/GasMark5 andplace
12 cupcakecasesin thebakingtin.
(^02) Creamthebutterandlight
brownsugartogetherin a large
bowluntil pale and fluffy.
HOW TO MAKE BLACK FOREST CUPCAKES
(^03) Beattheeggsin a separate
bowl,thenaddtothebutterand
sugarmixturea littleata time
untilfullyincorporated.
(^04) Sifttheflourandcocoatogether
intothebatterandfoldin carefully
withametalspoon.Stirin themilk
toachievea droppingconsistency.
(^05) Spoonthebatterintoa large
pipingbagandsnipofftheend.
Pipe70g(3oz)ofbatterinto
eachcupcakecase– thiscanbe
adjustedif usingdifferentsized
cases,aslongasthe cases are
two-thirdsfull.
(^06) Bakefor20-25minutesuntil
risenandcookedthrough– a
skewerinsertedintothecentre
shouldcomeoutclean.Remove
fromtheovenand place on a wire
racktocool.
(^07) Tomakethechocolatecream,
placethechocolateandwater
intoa saucepanandheatgently
untilcompletelymeltedand
smooth.Removethesaucepan
fromtheheat,thenleave it to one
side to cool down.
(^08) Whipthecreamin a largebowl
withthegoldencastersugarand
vanillabeanpaste.Asthecream
beginstothicken,addthemelted
chocolate.Thiswill thicken quickly,
soworkfast.
(^09) Oncethecupcakesarecool,
useacupcakecorertoremovethe
centreofeachcupcake,orcarefully
cutit outandplacetooneside.
(^10) Spoonagenerousteaspoon
ofblackcherryconserveintoeach
cupcake,thenreplacethecake
coreandgentlypressit down.
(^11) Fita largepipingbagwitha star
nozzleandspoonin thechocolate
cream.Startingin thecentreof
eachcupcake,pipea swirlofcream
roundtotheouteredge,then
upwardsandinwardstoa point.
(^12) Makethechocolateshavingsby
pullinga vegetablepeeleralong
theedgeofa barofdarkchocolate,
thenfinisheachcupcakewitha
sprinkleofchocolateshavingsand
a freshcherry.Thecakesshould
bekeptrefrigeratedand eaten
within three days.