Cherry Ripe CupcakesBy Mable Tan • Jul 18th, 2008 • Category: Cupcakes
The girls and I are having a pizza & chic flick night. A rampage of emails usually fly back and forth a few days before because everyone’s excited to meet up. I personally think it’s so important
for people to have their night with the girls or with the boys – depending on which company you’d prefer. Friendships are incredibly precious things to me and I’m fortunate to be surrounded by good people.
I’ve been thinking about making these cupcakes for a long time. And in Impatient Vocabulary, one week is a long time to wait. I run the process over and over again in my head and when I have a firm picture, things always go well. That’s me exercising visualization. Now, to visualize, money flowing into my account.
I am very pleased with the cupcakes as it came out fluffy and light. If you don’t have Cherry Ripe, not to worry, there is a substitute recipe. And I promise you, it’s just as good.
Cherry Ripe Cupcakes ( makes about 18 )
- 125g butter, softened
- 1/2 tsp vanilla essence*
- 2/3 cup caster sugar
- 2 eggs
- 1/3 cup milk
- 1 cup Cherry Ripe chocolate, chopped
- 1 cup self-raising flour
- 1/4 cup plain flour
No Cherry Ripe? Replace it with:
- *1/2 tsp coconut essence (instead of vanilla essence)
- 1/2 cup dessicated coconut
- 1/3 cup red glace cherries, chopped coarsely
- 50g dark eating chocolate
Milk Chocolate Ganache
- 1/4 cup cream
- 100g dark chocolate, chopped coarsely
- 150g white chocolate Melts, melted
- pink food colouring
- Preheat oven to 180C / 160C fan-forced. Line muffin pan with paper cases.
- Beat butter, sugar and essence in a bowl until light and fluffy.
- Incorporate eggs, one at a time.
- Fold in milk, cherry ripe chocolate (or coconut, cherries and chocolate).
- With an electric mixer, beat in flours.
- Divide mixture among cases and bake for 30 minutes or until skewer comes out cleanly.
- Remove from oven and allow to cool.
- Bring cream to boil in a small saucepan; pour over chocolate in small bowl, stir until smooth.
- Cover bowl; stand at room temperature until ganache is spreadable.
- Melt white chocolate in a double boiler.
- Tint it with food colouring according to your preference.
- Make paper piping bags; spoon the chocolate mixture in and pipe coloured heart shapes onto baking paper-lined oven tray. Set in a cool dry area.
Wait for ganache to cool before setting the hearts on the cupcakes or the heart will melt from the heat.