Fruit cupcake - Black Forest

[Niroshan Rodrigo]

Black Forest

(Preparation 12 minutes, Cooking 20 minutes)

3 eggs

1 cup butter, softened

1 cup caster sugar

½ cup milk

1 ½ cups self-raising flour, sifted

1 tablespoon kirsch liqueur

¼ cup cocoa powder

1. Preheat the oven to 1600C. Line a 12 cupcake pan with cupcake papers.  In a medium sized bowl, lightly beat the eggs, add butter and sugar and then mix until light and fluffy.
2. Add milk, flour and cocoa powder and stir to combine. Beat with an electric mixer for 2 minutes, until light and creamy, and then fold through kirsch liqueur. 
3. Divide the mixture evenly between the cake papers.  Bake for 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping

100g fresh cream

12 fresh cherries

¼ cup chocolate, shaved

1. Meanwhile, whip cream until stiff peaks form, then top each cake with a dollop of cream, a sprinkle of chocolate shavings and a fresh cherry.