Source(google.com.pk)
Ingredients
4 tbsp caster sugar
100g/3½oz gooseberries, trimmed
120g/4oz ground almonds
75g/2½oz plain flour
150g/5½oz icing sugar
6 free-range egg whites, lightly beaten
100g/3½oz unsalted butter, melted, plus extra for greasing
2 tbsp elderflower cordial
icing sugar, to dust
Preparation method
Preheat the oven to 150C/300F/Gas 2. Brush a bun or muffin tin with melted butter.
Place the caster sugar with two tablespoons of water into a small saucepan and heat, stirring, until the sugar has dissolved. Add the gooseberries and simmer in the syrup for five minutes until soft, stirring occasionally, but be careful not to break them up too much.
In a large mixing bowl, combine the almonds and flour then sift in the icing sugar.
Stir in the egg whites until just combined, then stir in the melted butter and the elderflower cordial.
Transfer the batter in spoonfuls to the muffin tin. Place 3-4 stewed gooseberries into the centre of each cake.
Bake in the oven for 35-40 minutes, or until the cakes feel springy to touch and begin to pull away from the edges of the tin.
Remove from the oven and allow to cool in the tin for five minutes, then transfer carefully to a wire rack. These are best eaten warm with a dollop of cream.
Ingredients
125g/4½oz butter, softened
175g/6oz caster sugar
2 free-range eggs
200g/7oz self-raising flour
2 tbsp cocoa powder
125ml/4fl oz milk
100g/3½oz dark chocolate (minimum 70% cocoa solids), melted, plus extra to serve
1 x 360g/12½oz jar black cherries in kirsch
½ tsp arrowroot or cornflour mixed with a little water to make a smooth paste
300ml/10fl oz double cream, lightly whipped
Preparation method
Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases.
Beat the butter and sugar together in a bowl until light and creamy. Gradually add the eggs, one at a time, until well combined. Sift in the flour and cocoa powder and mix until well combined. Fold in the milk and melted chocolate.
Spoon or pipe the mixture into the muffin cases and bake for 18-20 minutes, or until well risen and springy to the touch.
Remove the cakes from the tin and set aside to cool on a cooling rack.
Drain the cherries in a sieve collecting the kirsch in the bow
l below. Pierce the cakes with a skewer and carefully pour about a teaspoon of the kirsch over each cake.
Heat the kirsch and arrowroot paste in a small saucepan until just boiling. Remove the pan from the heat and beat until thickened.
Using a small knife make a well in the top of each cake by removing a disk of cake
Pipe or spoon a swirl of cream onto the cakes, top with a few cherries and drizzle with the thickened kirsch. Just before serving, grate over some chocolate.
Ingredients
125g/4½oz plain flour
25g/1oz cocoa powder
1½ tsp baking powder
150g/5oz caster sugar
50g/2oz butter, softened at room temperature
1 free-range egg
8 tbsp milk
For the cream cheese icing
50g/2oz cream cheese
25g/1oz butter, softened at room temperature
125g/4oz icing sugar, sifted
½ tsp vanilla essence
For the chocolate icing
25g/1oz icing sugar
1 tbsp cocoa powder
Preparation method
Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.
Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.
Whisk in the egg and milk until the mixture is thick and smooth.
Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.
For the cream cheese icing, beat the cream cheese and butter together in a bowl until well combined. Beat in the icing sugar and vanilla.
Spoon the icing onto the cupcakes, leaving a small border around the edge.
For the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Stir in 2 tablespoons of water to form a smooth, thick icing.
Transfer the mixture to a piping bag with a fine nozzle. (Alternatively, spoon the mixture into the corner of a sandwich bag and snip off the corner, to form a small hole.)
Carefully pipe 3 concentric circles onto each cupcake. Run a toothpick from the centre to the edge of the cake, through each circle of icing, at 2cm/1in intervals to create a cobweb effect.
Set aside for 20 minutes to allow the icing to harden.
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