At the weekend I went to the brilliant Cake International show at the NEC. I didn’t plan to spend much money or really buy anything but I couldn’t help myself because of the amazing things to buy and ended up coming home with a lot lighter purse but a much heavier bag!
Something I bought was a complete impulse purchase and not what I would usually go for – flavoured icing sugar and cocoa powder. The problem was that the ladies at the Sugar and Crumbs stall were so nice to talk to and gave you so many free samples that I was completely hooked, but I can tell you that it is one purchase I definitely don’t regret buying after using their product to make some Black cherry & Chocolate cupcakes.
I bought and used the Black Cherry Cocoa powder as you don’t usually see cherry extract in the shops; although it is more expensive than your usual cocoa powder the flavour is fantastic and you only need to use a very small amount to make a lovely tasting cake that does actually taste of cherry. I often find with some flavoured products that the taste is very artificial, this one isn’t.
Now I am not being paid (I wish!) or been given anything else to endorse this product, I am doing so simply because it tastes fab and I would like more people to enjoy baking with it. Next up, I cant wait to try the Christmas Punch flavoured icing sugar I bought… now what to make with it?
Black Cherry Chocolate Cupcakes
This recipe is stupidly simple to make but the taste will make you smile.
4oz Sugar
4oz Margarine
2 eggs
3.5oz Self Raising Flour
1 large tablespoon Black Cherry Chocolate Cocoa Powder from Sugar and Crumbs
1 tablespoon whole milk
Pre-heat the oven to 180c Gas 4
In a bowl cream the sugar and margarine till it becomes pale.
Combine the Cocoa and flour together in a separate bowl.
Add one egg and half of the flour/cocoa, try not to overwork this.
Add the second egg and rest of the flour/cocoa.
Stir in the milk.
Divide the mixture into your cake cases and bake in the oven till the tops of the cake spring back after a gentle poke. This should take 18-20 minutes.
Once cooked, cool on a wire rack.
Decorate with your choice of topping if you like: buttercream, fondant icing, chocolate ganache or just leave plain.
Reblogged this on The Unexplainable.
Love the skull and crossbones frosting AND cannot wait to make these. They look fantastic. Thanks for the recipe! X
Thank you 🙂 I love my skull and crossbones rolling pin. It’s by Jack and Gills.
Hope your cakes come out fab, I’d love to see a picture.