cherry ripe cupcakes

I work with cake lovers.
Every occasion is celebrated with cake.
You’re the new starter? You bring cake.
It’s your birthday? You bring cake.
You happened to swing past the cake shop on your way to work? You bring cake.
You do something noteworthy at work? You bring cake.

In my case, I’m leaving.
Which means I have to bring cake.

So I made a batch of Red Velvet cupcakes, and a batch of cherry ripe cupcakes.
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Taste.com.au has the super easy recipe which I made into a cherry ripe cupcakes.

What you need
The Cupcakes
2 cups Self Raising Flour
¾ cup castor sugar
2 tbsp cocoa powder
2 eggs
125 g melted butter
¾ cup milk
2 (50g) packets glace cherries (chopped)

The Icing
400g icing sugar
50g soft butter
200g cream cheese
½ cup desiccated coconut.

The Method
Mix dry ingredients (flour, sugar, cocoa powder) in a large bowl. Make a well in the center.
Mix wet ingredients (eggs, butter, milk) together and then pour into dry ingredients.
Stir until just combined and then add the glace cherries.

Pour into patty cake lined cupcake tray.
Place in 200deg oven for 20 – 25 minutes.

While that’s in the oven make the icing.

With a mixer beat the butter and the icing sugar together.
Once that’s started to cream together, add the cream cheese until it looks smooth.
Add the coconut.

You need to wait for the cupcakes to cool before you can ice them – but once they’re iced, mmmm.

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