adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cherry Ripe cupcakes
Cherry Ripe cupcakes
0 Likes
Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Elevate classic cupcakes by adding Cherry Ripe chunks inside, topped with rich buttercream and ganache for a decadent surprise-filled sweet treat.
Ingredients:
  • 150g (1 cup) self-raising flour
  • 100g (1 cup) caster sugar
  • 45g (1/2 cup) desiccated coconut
  • 30g (1/4 cup) cocoa powder
  • 150g butter, melted
  • 125ml (1/2 cup) coconut cream
  • 2 eggs
  • 4 x 52g packets Cherry Ripe, chopped into 1cm pieces
  • 12 Mini Oreo biscuits
  • 3 x 52g packets Cherry Ripe, extra, cut into thick diagonal slices
  • Freeze-dried strawberries, crushed
  • 300g dark chocolate, finely chopped
  • 125ml (1/2 cup) thickened cream
  • 40.40 gm thickened cream, extra
  • 375g butter, at room temperature
  • 450g (3 cups) icing sugar mixture
  • 20.60 gm milk
  • 100g dark chocolate, melted, cooled
  • 2 drops Red Food Colour Gel
Instructions:
  • Preheat your oven to 180C (160C fan forced) and line twelve 100ml muffin pans with 3.5cm deep paper cases.
  • In a bowl, mix together the flour, sugar, coconut, and cocoa. Create a well in the center of the mixture. Pour in the melted butter, coconut cream, and eggs. Whisk using a balloon whisk until everything is well combined. Gently fold in the chopped Cherry Ripe. Spoon the batter into the cases. Bake for 25 minutes or until a skewer comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • For the chocolate ganache, combine chocolate and thickened cream in a heatproof bowl. Microwave in 1-minute intervals, stirring each time, until smooth, about 2 minutes. Let it sit for 20 minutes to slightly thicken, stirring occasionally.
  • Save 1⁄2 cup of ganache in a separate bowl. Spread the rest over the top of each cake and allow them to set.
  • For the buttercream, cream the softened butter with electric beaters until smooth. Slowly incorporate the icing sugar until pale and creamy. Mix in milk until fully combined. Divide the buttercream in half. Stir melted chocolate into one half until smooth. Blend red food gel into the other half until fully incorporated.
  • Transfer the chocolate buttercream into a piping bag with a 1.5cm fluted nozzle and pipe onto the ganache-covered cakes.
  • Transfer the pink buttercream into a piping bag with a 1.5cm fluted nozzle and swirl it on top of the chocolate buttercream.
  • Mix the extra cream with the reserved ganache and heat in the microwave until runny. Transfer the mixture to a piping bag or a sealable plastic bag. Allow it to cool for 10 minutes. Decorate the cupcakes with sliced Cherry Ripe and Oreos. Cut the end of the piping bag and drizzle the ganache over the cakes. Sprinkle with crushed strawberry right before serving.

Similar Recipes