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Essential Unsalted Dairy Butter250g
250gItem price
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£7.60/kgThis tiny take on the Black Forest gâteau makes for the perfect treat for your Halloween party. They are filled with a homemade cherry compote and topped with sweetened whipped cream.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180ºC, gas mark 4. Line a 12-hole muffin tin with paper cases. In a large bowl, beat the butter with the sugar until pale and fluffy. Beat in the eggs, a little at a time. Sift in the flour and cocoa powder, then fold in with the vanilla. Spoon into the cases and bake for 20-25 minutes, until a skewer inserted into the middle comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the filling. Put 450g cherries in a pan over a medium heat. Add the lemon juice, caster sugar, star anise and 2 tbsp water. Bubble gently for 15 minutes, until starting to turn jammy, then stir in the cherry brandy and set aside to cool.
Once the cakes have cooled, use a teaspoon to scoop out a hole in the middle of each, then fill with the cherry compote. Whip the cream with the icing sugar until peaks form, then pipe or spoon on top of the cupcakes. Sprinkle with the chocolate shavings and serve.
Typical values per serving when made using specific products in recipe
Energy | 1,573kJ/ 378kcals |
---|---|
Fat | 26g |
Saturated Fat | 16g |
Carbohydrates | 28g |
Sugars | 20g |
Fibre | 2g |
Protein | 4.8g |
Salt | 0.2g |
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