So this is a “fun-sized” version of the classic Black Forest Gateaux cake. This came about when my niece and nephew came round to stay for the weekend, and I asked them if they wanted to bake something – of course they agreed.
I thought it would be the perfect opportunity to experiment and try something new – and it worked out pretty damn well, the cupcakes had the distinct black forest flavour. The cherries we used were only slightly bitter but the sweetness of the buttercream and jam created the perfect balance making you want to take one more bite every time.
Anyway enough jibber-jabber, see the recipe and method below. Hope you enjoy it!
Forest Gateaux Cupcakes
Yield: Makes 16 Cupcakes
For the cupcakes:
- 125g unsalted butter (melted)
- 200g plain flour
- 50g cornflour
- 50g cocoa powder
- 2 tsp instant coffee powder
- 1 tsp baking powder
- 4 large eggs (separated)
- 300g golden caster sugar
- 100ml cherry syrup (Can get them from jarred cherries)
- 200ml double cream
- 2 tbsp icing sugar
- 16 fresh cherries
- 16 tsp good quality cherry jam
- 100ml cold water
For the buttercream:
- 120g unsalted butter (softened)
- 280g icing sugar
- 1-2 tbsp milk
- 6 fresh cherries
- 3 tsp good quality cherry jam
- Set the oven to preheat at 180°C (160°C Fan) or mark 4. Place cupcake cases in the cupcake tins so its ready to go.
- Sift in the flours, cocoa powder, coffee and baking powder 2-3 times to ensure they are well mixed.
- Split the egg yolks from the egg whites and whisk in the egg yolks with the cold water and golden caster sugar until you get a 3 second trail when you wiggle the whisk above the mixture.
- Add in the melted butter in at the edge and fold in quickly but be careful not to knock the air out. Then gradually fold in the sifted flour mixture.
- In another bowl whisk the egg whites until they become soft peaks and then bit by bit fold them into the cake mixture to loosen.
- Once the mixture is well combined, fill each cupcake up to about two-thirds of the case and put in the oven for 25 minutes. Insert a skewer in the middle and make sure it comes out clean, if it doesn’t leave it in for another 5 minutes. After it’s done, take the tray out and place on a cooling rack.
- While the cupcakes are cooling put the cherry syrup in a saucepan and heat up until reduced by half. Then put the 2 tbsp of icing sugar and double cream into a bowl and whip until thick. In another bowl combine the the softened butter and 280g of icing sugar together until smooth, then chop up the 6 cherries finely (with seeds removed) and add the 3 tsp of jam (you can add more if you want a stronger cherry flavour). Mix well until combined and it should be a light pinkish colour depending on how much jam you put in.
- Take each cupcake out the case and slice in half horizontally. With a fine sharp object, poke holes in the flat edges of the cupcakes and brush on the syrup so it soaks all the way in. Add a teaspoon of the whipped cream to the top of the base and a teaspoon of jam to the bottom of the lid and put together. You can then pipe your icing on top of each cupcake and then finish with a cherry on top.