Whilst raiding the depths of a friend's booze cupboard the other day, we came across some Cherry B. Cherry B! Who remembers that? Seriously, what is it? Who knows, but it's cherry-ish and boozy which is good enough for me. However, being lumbered with a few bottles, I started thinking what could be done to turn its dubious charms into something delicious.
Cue! White chocolate and cherry. You can't go wrong. These cute little beasts will provide a suitable use for any dodgy cherry flavoured liqueurs you might have hanging around. Left over cherries? Make our gluten-free roulade to go alongside them. Everyone's a winner! Plus, they're super-easy to whip up for a special Mother's Day treat.
White Chocolate Morello Cherry Cupcakes (Makes 12-14 small cakes)
Preparation time: 30 mins
Cooking time: 20-25 mins
For the syrup:
- 200g frozen morello cherries
- 25ml cherry liqueur / cherry brandy / kirsch / Cherry B (whaaa?)
- 25ml water
- 200g butter
- 200g caster sugar
- 2 large free-range eggs
- 200g self-raising flour
- 50g white chocolate chips or finely chopped white chocolate
- 25ml milk
- 1/2 of cherry syrup (above)
For the topping:
- 200g cream cheese
- 2 heaped tbsp icing sugar
- Remaining syrup
- White chocolate, to decorate
- Place the cherries, syrup and water in a small saucepan and simmer over a medium heat for around 10 minutes until reduced and sticky. Set aside to cool.
- Preheat the oven to 180C/350F/Gas Mark 4. Lightly grease paper cupcake cases and place in a cupcake tin.
- Cream together the butter and sugar until light and fluffy.
- Beat the eggs in one at a time, with a teaspoonful of flour to stop the mixture from splitting.
- Sift the flour into the mixture gradually, folding in gently with a metal spoon.
- Stir in the white chocolate and the milk.
- Swirl half of the syrup mixture through the batter, retaining the rest for later.
- Dollop into the paper cases, filling them 2/3 full.
- Bake for 20-25 minutes until golden and risen and a skewer comes out clean.
- Place on a wire rack to cool.
For the topping:
- Mix together the cream cheese and icing sugar in a bowl; you might want to add a little more sugar to taste.
- When the cupcakes are completely cool, take a sharp knife and cut a small inverted cone shape out of the top of the cake.
- Fill a piping bag with the cream cheese and pipe into the cupcakes, swirling on top in a circle.
- Drizzle with syrupy cherries and any leftover white chocolate.