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Black Forest Cupcakes
Black Forest Cupcakes  Ingredients Unsalted butter 1 ¼ cupCoco powder ¾ cup Flour 2 ½ cups Baking soda 2 tsp Salt 1/8 tsp Sugar ¾ cup Dark-brown sugar 1 cup Eggs 3 Sour cream ¾ cup Butter milk 1 ¼ cup Red cherries 1 can Grated chocolate as required Method Preheat oven to 180 C. Using a fine-mesh sieve, sift the flour, cocoa powder, baking soda and salt into a medium-size bowl. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add the brown sugar and continue to beat until fluffy. Add the eggs, one at a time, beating until well combined, scraping down sides of bowl often. Mix in the sour cream. Reduce the speed to low. Add the flour mixture in 3 batches, alternating with 3 additions of buttermilk, and mixing until just combined after each. Divide batter evenly among prepared muffin cups, filling each three-quarter full. Bake, rotating tins halfway through, until tops are firm to the touch and a cake tester inserted in the middle of the cupcake comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. add cherries 1/4 cup tossed in flour if desired before baking. Cream Filling Ingredients Cream 250 mlIcing sugar 1/2 cup Vanilla essence few drops Method Beat all ingredients together until well combined and fluffy.To assemble layer the cherries and cream on the cupcakes and finish with grated chocolate and top with cherries. You can even layer the cupcakes if desired.
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