Red Velvet Choc-cherry Cupcakes

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 100g butter, softened
• 140g golden caster sugar
• 2 large eggs, beaten
• 225g plain flour
• 25g cocoa powder
• ½ tsp bicarbonate of soda
• 150ml buttermilk
• 28ml bottle red food colouring (natural food colouring won't look as bright as an artificial one)
• 100g glacé cherries, roughly chopped, plus extra to decorate
• 150ml double cream
• 140g cherry conserve or jam, sieved
• 100g dark chocolate, chopped
• red icing or edible red glitter, to decorate (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 180°C (160°C fan, 350°F). Line a 12-hole muffin tin with paper cupcake cases.

2. Beat the softened butter and golden caster sugar together until pale and fluffy. Gradually beat in the beaten eggs, adding a little at a time.

3. Whisk the flour, cocoa powder and bicarbonate of soda together. Fold into the butter mixture alternately with the buttermilk and red food colouring, then fold in the chopped glacé cherries.

4. Divide the batter among the cases. Bake for 20 to 25 minutes until risen and springy when pressed. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

5. Sieve the cherry conserve or jam. Use a small knife or apple corer to make a hole in the top of each cupcake and spoon in the conserve.

6. Melt the dark chocolate in a heatproof bowl over a pan of barely simmering water, then leave to cool slightly. Whip the double cream to soft peaks and fold in the cooled chocolate. Chill for 15 minutes.

7. Pipe or spread the chocolate cream onto the cupcakes. Decorate with extra chopped glacé cherries and, if using, red icing or edible red glitter.