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Bake these little cakes outside the cherry season, too. Have a supply of cherries on standby in the freezer with the stems and pits removed. First freeze cherries by spreading them on a tray in a single layer. Then place in bags and store in the freezer.
Buy loose cherries in preference to pre-packaged ones. Fresh cherries should be plump, firm and shiny, with their flexible green stems still attached. Avoid sticky fruit; it has been damaged and is leaking juice. You can use a paper clip to remove cherry stones. Or, some cookware shops stock a specially made tool.
For Cherry Chocolate Cupcakes, melt 150 g butter and 75 g bitter chocolate in a bowl set over simmering water. Let cool. Place 100 g sugar, a few drops of vanilla essence and 2 tbsp red wine in a large bowl. Add melted chocolate mixture and stir well. Mix in the eggs and flour as for main recipe. Add 1 tbsp cocoa powder; fold in the cherries. Transfer mixture to paper cases; bake as for the main recipe. Cool; drizzle lightly with melted white chocolate.