Black Forest Cupcakes: Posh 70’s Cakes

Recipe and photo credits-  Seasonal Berries

Black Forest Cupcakes: Posh 70’s Cakes. Black Forest Cupcakes anyone?

Extra special!!

Remember those towering chocolate layer cakes served in posh hotels back in the 70s, this simplified cup cake version is just as delicious but much easier.

How To Make Black Forest Cupcakes: 

Makes 12

Preparation time: 30 minutes
Cooking time: 20-25 minutes

Ingredients:

Cakes:

  • 100 g (4 oz) soft margarine
  • 100 g (4 oz) caster sugar
  • 85 g (3½ oz) self-raising flour
  • 15 g (½ oz) cocoa
  • 2 medium eggs
  • 1 teaspoon vanilla extract

Topping:

  • 300 g (11 oz) British cherries, stalks and stones removed, fruit halved
  • 2 tablespoons caster sugar
  • 6 tablespoons water
  • 1½ teaspoons cornflour
  • 100 g (4 oz) butter, at room temperature
  • 200 g (7 oz) icing sugar
  • 1 tablespoon semi skimmed milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons Kirsch, optional

Black Forest Cupcakes Method:

  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
  2. Separate 12 silver foil cake cases and arrange in the sections of a muffin tin.
  3. Add all the cake ingredients to a bowl and beat with a wooden spoon or an electric mixer until smooth.
  4. Divide spoonfuls between the foil cake cases, smooth the tops level then bake for about 15 minutes until well risen and the tops spring back when pressed with a fingertip.
  5. Transfer the cakes in their cases to a wire rack to cool completely.
  6. Meanwhile make the cherry topping by adding the cherries, sugar and 5 tablespoons of water to a saucepan, simmer gently for 5 minutes until the cherries begin to soften and the juices run.
  7. Mix the cornflour with the remaining tablespoon of water then stir into the cherries, increase the heat and cook, stirring until the sauce has thickened.
  8. Take off the heat and leave to cool.
  9. Beat the butter with half the icing sugar until smooth then gradually beat in the remaining sugar, milk and the vanilla, beating until very soft and smooth.
  10. Spoon into a piping bag fitted with a large star nozzle.

When Ready To Serve:

  • Skewer the top of the cakes and drizzle the kirsch over the top, if using.
  • Pipe a ring of butter-cream around the edge of each cake then carefully spoon the cherry mixture into the centre and arrange on a serving plate.

Black Forest Cupcakes: Posh 70’s Cakes. Recipe and photo credits-  Seasonal Berries

Black Forest Cupcakes: Posh 70's Cakes

You Might Also Like:

Chocolate Roulade With Boozy Blackberries.

How To Make A Black Forest Cheesecake.

Gluten Free Black Forest Gâteau Cake Pops.

How To Make A Black Forest Gateau Roulade.

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Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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Recipe and photo credits-  Seasonal Berries

15 Comments

  1. Words Of Deliciousness
    5th August 2012 / 4:26 pm

    This cupcake looks yummy. Such a beautiful photo.

  2. Winnie
    5th August 2012 / 8:32 pm

    These cupcakes are sooooooooooo cuteI'll bet they're delicious as they look :)Pinned

  3. einfachtilda
    5th August 2012 / 9:04 pm

    Ich werde hier schon immer vom Anschauen dick *ggg*..LG Mathilda

  4. Tito Eric
    5th August 2012 / 10:41 pm

    This is Food Photography at its best! Marvelous composition and the colors complement one another. You may have known about it already, but just in case not. As for the cupcake … my mouth is watering :)Cheers! Enjoy this splendid Monday morning.Tito Eric of Panglao Island

    • 10th August 2012 / 6:51 pm

      Thanks for the comment,credits go to seasonal berries 🙂

  5. Garden Tea Cakes and Me
    6th August 2012 / 6:23 pm

    Looks simply beautiful and delicious 🙂

  6. Only Best For Baby
    11th August 2012 / 9:54 am

    They look scrumptious! Thanks for sharing the recipe.

  7. Tatlı tarifleri
    16th August 2012 / 6:24 pm

    i like it. i am tatlı tarifleri.

    • Clairejustine
      17th August 2012 / 7:27 am

      Thanks for stopping by 🙂

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