Yields:
12 Servings
Difficulty: Easy
Prep Time: 45 Mins
Cook Time:
15 Mins
Total Time:
1 Hr
Welcome back to another lactose free recipe. For this week’s recipe I wanted to do take one of my favourite cakes and try to turn it into a bit sized cupcake version. I present to you these delicious little kirsch black forest cupcakes.
A lovely chocolate cupcake filled with delicious kirsch cherries, covered in whipped cream, and topped with dark chocolate and a fresh cherry.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
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Chocolate Cupcakes
- Kirsch Cherries
- Decorating
Instructions
-
Chocolate Cupcakes
- Preheat your oven to 180°C and line a muffin pan with cupcake liners.
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Place the margarine and sugar in a bowl and beat until light and fluffy.
- Add the eggs and vanilla. Beat well.
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In a separate bowl sift the cocoa and flour. Sift this mixture into the bowl with the margarine.
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Add the milk and mix until smooth.
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Spoon the mix into the prepared muffin pan. Try to fill them halfway.
- Bake for 12 to 16 minutes. Test the cupcakes by inserting a skewer into the centre. If it comes out clean, then the cupcake has finished cooking.
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Let the cupcakes sit in the hot pan for a few minutes then transfer onto a wire rack to cool. T
- The cupcakes need to be cooled completely before we can move onto decorating them. You can prepare the cupcakes ahead of time and store them in the fridge. Kirsch Cherries
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In a small bowl add half the cherry juice, sugar, and the cornflour.
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Stir well until there are no lumps.
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In a small saucepan add the remaining cherry juice.
- Bring to a simmer.
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Remove from the heat and whisk in the cornflour mixture.
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Add the cherries and the kirsch. Mix well.
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Kirsch is essential to the classic black forest cake taste. You can omit it if you wish. Kirsch can be found at various liquor stores or ordered online.
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Place the saucepan back on a low heat. Constantly stir until the mixture thickens.
- Set aside to cool down completely. Decorating
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Grab a small plate and a zester. Gently grate a handful of the chocolate buttons. Place the plate into the fridge until needed so it doesn’t melt.
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Place the cream and 3tbs of caster sugar into a small bowl. Whisk until the cream reaches stiff peaks.
- Fit two piping bags with the two tips.
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Fill them with the cream. The bag with the Russian ball tip should be filled with more cream than compared to the star tip.
- When you are ready to decorate grab a cooled cupcake.
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Gently spoon out the centre to create a large hole.
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Fill the centre of the cupcake with the kirsch cherry filling.
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Grab the ball piping tip. Hold over the centre of the cupcake. Apply pressure to squeeze out the cream. Twist the bag as you pipe while slightly lifting the bag. Stop applying pressure and press down in the centre to help release the cream. Lift the bag straight up. There will be a gap in the centre this is completely normal.
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Grab the star tip and gently pipe a large dot into the centre gap.
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Grab the chocolate out of the fridge and sprinkle some onto the cupcake.
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Top with a fresh cherry.
- Keep decorating and filling the cupcakes until you have as many as you want.
- Congratulations you have now made kirsch cherry cupcakes.
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Now it is time for the very best part. Serve, devour and enjoy.
Just made this and I am in love. KIDS WANTED THIS EVERYDAY.