Cherry Cupcakes

I've been experimenting with some new flavours and being a fan of Black Forest Gateau have come up with variations of Cherry Cupcakes.

With so many possible flavour combinations it was an arduous task to taste test them all! But there seemed to be more than enough willing testers. So after several mouthfuls of cake and one or two glasses of milk I decided on three flavours.

Cherry Bakewell Cupcake - The Cherry bakewell flavour consists of a vanilla sponge with a layer of jam, topped with an almond paste covered with icing.









Blackforest Cupcake - The Blackforest cupcake has a chocolate sponge with a layer of jam, a swirl of vanilla buttercream (or fresh cream) topped with a fresh cherry.











Chocolate and Cherry Cupcake - This cupcake has a moist chocolate and cherry sponge that has the middle cut out, which is then filled with a cherry flavoured cream filling.

Woopie Pies!

I have had a Woopie pie recipe book for ages now and I have finally tried baking some. And judging by the speed at which they vanished it was definately a good result.
Woopie Pies for those that have never heard of them are little cake discs usually sandwiched together with a sweet cream.

There are many new flavours of Woopie pie but the Chocolate Woopie pie is considered the original, so here is a recipe, enjoy!

Chocolate Woopie Pies

Makes about 9 large or 24 mini woopie pies.

175g plain flour
1 1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp salt
100g unsweetened cocoa powder
125g unsalted butter, softened
200g sugar
1 large egg
225ml buttermilk
1 tsp pure vanilla extract

Preheat the oven to 180C/gas mark 4. Line 2 trays with baking paper.

Sift the flour, bicarbonate of soda, baking powder and cocoa into a bowl, stir in the salt and set aside.

In a separate bowl cream together the butter and sugar until light and fluffy. Add the egg and mix well. Add the buttermilk and vanilla and beat until well combined.

Add the dry ingredients slowly in two halves, mixing until just combined. Chill in the fridge for 30 mins.

Drop 18 large ice cream scoops of batter, or 48 teaspoon sized scoops onto the prepared baking trays. Bake in the middle of the oven for 10-12 mins for large or 8-10 mins for small woopies. Bake until the sponge springs back when touched lightly with a finger. Leave to cool completely on a wire rack.

Once cooled assemble the two halves with Marshmallow Fluff, Fresh cream or butter cream.