I made these cupcakes last week. I had been craving the flavours of chocolate and cherry for a while and improvised with my favourite vegan chocolate cake recipe to make these delightful pink treats and I hate to say it (because ew) but they really are the moistest cake the black cherry filling makes them so gooey and delightful. Matt gave them a glowing report and said probably one of the best things he's eaten... but then he is bias and has a sweet tooth!
Ingredients:
200 g Plain Flour
200 g Caster Sugar
4 tablespoons cocoa powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
5 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
250 ml (8 fl oz) water
fresh cherries for decoration
Method
1. Preheat your oven to 180 C/ Gas 4 and line a cupcake tray with cases, you will probably make a tray and a half worth of cupcakes.
2. Sieve together the flour, sugar, cocoa, bicarb and salt. Add the oil, vanilla, vinegar, water and half of the can of black cherry mixture. Mix together until it is all smooth and combined.
3. Pour mixture into the prepared tin and on top of each cake add a small amount of the cherry syrup, bake for 15-20 minutes (checking after 15 minutes) once removed from the oven, allow to cool completely before icing and decorating.
Cherry frosting
This is an adapted recipe from here - it is american so it is in cup measurements.
1 cup of dairy free butter
4 cups of powdered sugar
the remainder of the black cherry filling (leave a little - enough to drizzle on cakes)
Add all ingredients to a bowl and mix with an electric whisk until smooth. Now time to decorate - you can use a piping bag (I still need to purchase one and perfect this skill!) but I just slather the icing on top of the cakes. drizzle small amount of the remainder of the cherry filling and finish with a fresh cherry on top.
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