zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    White Chocolate and Cherry Cup Cakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    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.

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

    Makes: 12

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars