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White Chocolate and Cherry Cup Cakes

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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

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
  • 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.

Comments and images

Average user rating 5 stars out of 5

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mernit

mernit 23 June 2009 10:22

Wow what a delicious cup cake!!!! very easy to make and extremely yummy!! Everyone loved them!! I just dusted them with drinking choc and half a cherry and they looked fantastic!!!!

Jellycakes

Jellycakes 29 January 2009 15:43

Fantastic cakes, but the icing is really sickly sweet, and I ended up with quite a lot of the icing left over - the cakes didn't need as much as the recipe stated.

Curious cook

Curious cook 22 December 2008 20:23

Ought to try this! I tried this twice and the first time, I used exactly the same method as in the recipe. But I liked more moist cakes, I changed the recipe and used all in one method the second time and instead of cherries, I used cranberries. Mind you, you will need to use a bit more than 2 tablespoons of milk for this but the outcome was even more wonderful than the first time! Fluffy, moist, and tender crumbs. Another batch on its way.....

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5 stars out of 5

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Nutritional Info

Typical values per serving:
Energy 465.0kcal
Sugars 45.0g
Fat 23.0g
Saturated Fat 15.0g
Salt 0.3g

per cup cake

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in December 2008