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.
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 together until well combined. Use as few stirs as possible to give you much lighter, fluffier cupcakes. Then using a large spoon or mechanical ice-cream scoop, divide the mixture between the cases, using a spatula to ensure you get every last bit out of the bowl.
As the cupcakes are baking, make the soaking syrup. Put the caster sugar, water and Kirsch, if using, into a small pan over a gentle heat and cook gently until the sugar has dissolved. Increase the heat and allow to bubble for 1 minute, then remove from the heat and set aside to cool a little.
Once the cupcakes are cooked, remove them from the oven and allow to cool for a few minutes in the tin. Then using a melon bailer or an apple corer, scoop out the centre of each cupcake, making sure you don’t go all the way down to the bottom. Reserve the scooped out bits, and then fill each hole with
Put the cream into a bowl with the icing sugar and vanilla and whisk using the hand-held electric whisk until the cream is just holding its shape with soft peaks. Avoid over-whisking the cream, so it stays smooth, shiny and supple. Spoon or pipe the frosting over the cupcakes, scatter over the grated chocolate and place a cherry on top of each one to serve.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.