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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.

    • 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.

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