Tag Archives: cherries

Very Berry Breakfast Muffins

These Very Berry Breakfast Muffins are nothing less than an experiment in how much summer fruit it is possible to cram into a muffin and still maintain structural integrity! (About 300g as it turns out.)

The summer fruits are cropping heavily with cherries, raspberries, strawberries all ready now and the blueberries soon to ripen (confession: some bought blueberries went in here too!)

I am the furthest thing away from a morning person it is possible to be so easy, quick to ‘grab and go’ breakfasts are a must for me. These are packed full of homegrown fruit and the oats add a nice breakfasty touch too! You can whip them up in about 30 minutes start to finish too, which is always nice!

Makes 8

50g dark muscoavdo sugar
125ml milk
1 egg
1/2 tsp vanilla essence
40g butter, melted and cooled
150g self raising flour
1 tsp baking powder
pinch of salt
~300g mixed summer fruits (can use frozen if fresh not available!)

8tsp porridge oats

8tsp Demerara sugar

– Heat the oven to gas mark 6/200°C and prepare 8 holes of a muffin tin with paper cases. 
– Beat together the sugar, milk, egg and vanilla essence then add the butter and beat again. 
– Add the flour, baking powder and salt into the mixture.
– Fold in gently. 
– Add the fruits and stir in to the mixture to evenly distribute.  
– Divide the mixture evenly between the cases. 

⁃ Sprinkle the top of each muffin with a teaspoon each of oats and Demerara sugar.
– Bake for 25 minutes. (Check after 20)
– Remove from the oven and leave to cool a little in the tin then place on a wire rack to cool completely or serve warm. These will be much less stable when warm but the berries taste amazing!

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Filed under Breakfasts, Cupcakes and Muffins, Easy, quick

Black Forest Loaf Cake

150g unsalted butter

150g golden caster sugar

3 eggs

1 tap vanilla extract

130g self raising flour

40g cocoa powder

3 tbsp milk

1 cup cherries (You can use fresh, frozen or tinned cherries here. I forgot to weigh them but about a cups worth went in, measure it with your heart!)

6tbsp Cherry liqueur

300ml double cream

3tbsp icing sugar

1/4 cup cherries + 1 tbsp cherry liqueur (leave to marinate for a while)

1tbsp grated chocolate

– Heat the oven to 180°C and grease and line a loaf tin.

– Cream together the butter and sugar in a large mixing bowl.

– Beat in one egg at a time.

– Mix in the vanilla.

– Fold in the flour and cocoa powder.

– Fold in the cherries.

– Scrape the mix into your prepared tin.

– Bake in the middle of the oven for 1 hour, turning it halfway through.

– Remove from the oven and pour the cherry liqueur over the hot cake. (If using frozen or tinned cherries you can use the juices.)

-Leave to cool in the tin.

– In a small mixing bowl whip the cream and sugar until it forms stiff peaks.

– Lightly fold in the cherries. (Barely fold them at all, you want the pink to ripple, not make the whole thing pink.) Retain three good looking cherries.

– Untin the cake and place on serving dish.

– Spread the cream evenly over the top of the cake.

– Garnish with your reserved cherries and grated chocolate.

– Store covered in the fridge for up to three days.

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Filed under Cakes, Desserts, Moderately easy

Black Forest Cupcakes

Guilty secret time.  I have been known to buy one of those 99p frozen supermarket Black Forest Gateaux and eat the entire thing in about 20 minutes.  I LOVE Black Forest Gateaux!  In times of stress I reach for one of those and a fork.  Today has been very stressful.  Suffice to say it involved calling 6 different helpline numbers who all told me I had to speak to a different number before eventually putting me through to the first number.  Joy.  I needed cake in a serious way. 

I’ve been thinking about making these for a while now.  Traditionally a Black Forest Gateaux would need to be made with whipped cream but we didn’t have space in the fridge to store them so I opted for buttercream instead.  If you were making these for a party though I would suggest topping them with whipped cream as the flavours all go together so well.  Also if making these for kids you don’t have to put the Kirsch in.  For those of you trying to be good in the run up to Christmas the I have it on good authority from my mother that they taste great topped with creme fraiche as a low-fat alternative and they look pretty good too!*

Makes 12

For the cakes:
200g unsalted butter, softened
200g golden caster sugar
4 eggs, beaten
1 tbsp Kirsch
200g self-raising flour
25g cocoa powder

For the toppings:
1 ~425g tin cherries
2 tbsp Kirsch
5 tbsp sugar
1 tsp arrowroot powder
80g unsalted butter, softened
180g icing sugar
1 tsp vanilla essence
1-2 tbsp milk
chocolate sprinkles
12 natural coloured glace cherries

– Heat the oven to gas mark 5 and line a 12 hole muffin tin with paper cases. 
– Cream together the butter and the sugar until light and fluffy. 
– Gradually add the eggs, beating well between additions.  Aim to do this in about 6 stages for best results. 
– Stir in the Kirsch. 
– Sift in the flour and cocoa powder and fold in. 
– Divide equally between the 12 cases. 
– Bake for 20-25 minutes, testing with a skewer or tooth pick to see if they’re done. 
– Place on a wire rack to cool completely. 

– Meanwhile separate the cherries from the juice they came in and place the juice and 5 tbsp sugar in a small pan.  Pour 1 tbsp of Kirsch over the cherries. 
– Gently heat the juice until the sugar has dissolved then boil rapidly for at least 5 minutes. 
– Remove from the heat.  In a small dish mix together the arrowroot powder and last tbsp of Kirsch.  Add this to the pan. 
– Return the pan to the heat, stirring constantly until the white colour has gone and bring to boiling point. 
– Remove the pan from the heat and keep stirring until the sauce has thickened.
– Add the cherries to the sauce and allow to cool a little. 

– Trim any domes from the cupcakes, leaving a flat surface. 
– In the centre of each cupcake use a paring knife to cut a circle and remove a core from the cake leaving a hole. 
– Add a spoonful of cherries and sauce to fill each hole.  My tin had enough for exactly 3 cherries per cake.  Allow to stand for a minute or two then add more of the sauce. 

– In a small bowl mix together the butter and 80g of icing sugar until smooth. 
– Add the rest of the icing sugar, the vanilla and 1 tbsp of milk. 
– Mix together until totally smooth adding more milk if necessary. 

– Pipe the buttercream on top of the cupcake, sprinkle with chocolate and add a glace cherry. 

*Here is the low-fat(ish) version:

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Filed under Cupcakes and Muffins, Moderately easy