Black Forest Gateau Cupcakes with Morello Jam Filling

Name: Black Forest Gateau Cupcakes with Morello Jam Filling
Yield: Makes 12
Ingredients: seeds of ½ vanilla pod or 1 tsp of vanilla extract; 60 g icing sugar; 300 ml double cream, well chilled; 3–4 tsp Kirsch (optional); 125 g Morello cherry jam; 50 g dark chocolate, grated; 12 fresh cherries; 220 g caster sugar; 180 g self-raising flour; 40 g cocoa powder (sifted if lumpy); 100 g caster sugar; 110 g butter, softened; 160 g crème fraiche; 4 eggs; 80 ml water

Preparation info

Makes
12

Difficulty
Medium

Appears in

Bake

By Lorraine Pascale

Published 2017

About

This is a dessert from the ’70s made into a modern cupcake for 2017. The cupcake is soaked in Kirsch syrup, but it is fine to leave out the alcohol if you prefer. Choose cherries with intact stalks for more of a dramatic effect.

Ingredients

160 g crème fraiche
110 g butter, softened
4 eggs</

Dessert
Cake
Vegetarian
Baking

Method

Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line the cupcake tin with twelve paper cases.

First make the cupcakes – this is a super easy sponge to make! Put the crème fraiche, butter, eggs, caster sugar, flour and cocoa powder into a bowl and mix togeth