By Lorraine Pascale
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.
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