White Chocolate and Cherry Cup Cakes

These are inspired by the Danish love of cherries, which are served hot with a traditional rice pudding at Christmas.

  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Total time: 40 minutes 40 minutes

Makes: 12


180g unsalted butter, softened
180g light brown soft sugar
3 eggs
1 tsp vanilla extract
½ tsp ground cinnamon
180g self-raising flour
2 tbsp milk
50g dried black cherries, halved
100g white chocolate, chopped

For the icing:

100g white chocolate, chopped
200g light cream cheese, at room temperature
50g unsalted butter, softened
1 tsp vanilla extract
250g icing sugar, sifted


  1. Preheat the oven to 180°C/gas 4. Line a 12-hole muffin tin with paper cases. Beat the butter and sugar together until light and fluffy. Beat in the eggs, a little at a time. Stir in the vanilla, cinnamon, flour and milk with a pinch of salt, then the chocolate and cherries. Spoon into the paper cases and bake for 18-20 minutes, until pale golden and springy. Cool on a wire rack.
  2. For the icing, melt the chocolate, then cool slightly. In a bowl, beat the cream cheese, then beat in the butter, vanilla and sugar. Beat in the chocolate until smooth. Chill for 20 minutes, then spread thickly over the cooled cakes.