Name: Black forest muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 125 gram butter, at room temperature; 2/3 cup caster sugar, plus 1/3 cup extra; 2 eggs, at room temperature; 2 1/2 cup self-raising flour; 2 tablespoon cocoa powder; 1 cup milk; 2 teaspoon vanilla essence; 425 gram can pitted cherries in syrup; 2 teaspoon cornflour; 1 cup cream; 2 tablespoon icing sugar; grated dark eating chocolate, to serve

Black forest muffins

Skip to Recipe

Makes 12 Item

Prep

15M

Cook

15M

Total

30M

Ingredients

125 gram butter, at room temperature

2/3 cup caster sugar, plus 1/3 cup extra

2 eggs, at room temperature

2 1/2 cup self-raising flour

2 tablespoon cocoa powder

1 cup milk

2 teaspoon vanilla essence

425 gram can pitted cherries in syrup

2 teaspoon cornflour

1 cup cream

2 tablespoon icing sugar

grated dark eating chocolate, to serve

Method

1.Preheat oven to 200°C/180°C fan forced. Line a 12-hole (1/3-cup) muffin tray with paper cases.

2.Using a wooden spoon, beat butter and sugar in a bowl until pale and creamy. Whisk in eggs, one by one, until well combined.

3.Add sifted flour and cocoa powder. Stir in milk and half the essence; don’t over mix.

4.Divide mixture among prepared cases. Bake for 15 minutes or until a skewer inserted at centre comes out clean. Cool. Cut top off muffins.

5.Drain cherries; reserve syrup. Combine reserved syrup, extra sugar and cornflour in a saucepan over moderately high heat. Cook and stir until sugar dissolves and mixture boils and thickens. Cool.

6.Using an electric mixer, beat cream, icing sugar and remaining essence in a bowl until firm peaks form.

7.Spread over muffin bases. Top with cherries. Drizzle some of the cooled syrup over cherries. Replace muffin tops. Brush with remaining syrup. Serve sprinkled with grated chocolate.

For an adults-only version, add 2 tablespoons kirsch to syrup.
Note

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