Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
Friday, August 28, 2009
There’s really not much of Friday left. I meant to post this in the morning but it was such a glorious day that we went to the beach instead (apparently this is the warmest August on record - sorry planet).
I love Fridays for all the usual reasons, but I also love it because it’s the day I catch up with a lovely group of gals. What started out as a sort of postnatal support group has turned into a true circle of friends and we have caught up every Friday for the past 6 years, almost without fail.
The girls are great for a laugh (and for serious conversations), but they’re also great taste-testers. These cherry cupcakes with cinnamon white chocolate ganache got the thumbs up.
So here’s to friends, both old and new (in the wonderful world of the blog), and here’s to cherry cupcakes. (Apparently, cherry cakes are good for hangovers too )
Cinnamon cherry cupcakes
(makes about 12 large cupcakes)
A TWS Original
200g butter (softened)
1½ teaspoon baking powder
¼ teaspoon baking soda
60ml (1/4 cup) cherry juice (save from thawing if using frozen cherries)
2 teaspoons cinnamon
About 24 cherries (pitted) (I used my last batch of frozen cherries)
Chopped white chocolate (about 20 g)
If using frozen cherries, thaw overnight in fridge, in a sieve set over a bowl to catch the juices. Pit the cherries and sandwich a small piece of white chocolate between each cherry.
(I found the sandwiched white chocolate wasn’t that noticeable for the amount of effort involved, so I’d actually skip this step in future and just throw some white chocolate bits into the finished cake batter)
Preheat oven to 180˚C.
Sift dry ingredients into a bowl and beat on low speed for about 30 seconds to mix.
In a separate bowl, beat eggs lightly and stir in cherry juice.
Make a well in the dry ingredients, add the butter and half the egg mixture. Beat on low until the flour is moistened (and won’t fly up all over the kitchen), then beat on high for about a minute or two until it’s well mixed. Scrape down sides, add the rest of the egg mixture and beat well (about 1 minute).
Spoon batter halfway into cupcake cases, pop two cherries onto each cupcake, then add more batter to cover the cherries.
Bake until golden (about 15 minutes – check after 10).
Cool on wire rack and ice with white chocolate ganache.
I piped on the ganache swirls for the photos, then found that the ratio of icing to cake made it too sweet. So I just used an offset spatula to ice the rest of the cupcakes – not as photogenic but much tastier.
(I made a basic white chocolate ganache and flavoured it with a pinch of cinnamon. Completely forgot to write down my measurements for the ganache, which is why there is no recipe. Ganache is usually equal parts cream to chocolate).