These beautiful celebratory cherry-on-top cupcakes are flavoured with boozy MCC brut, and topped with tangy fresh red cherries, a fantastic addition to any party, gathering or occasion! Switch out the alcohol for water or milk for a non-alcoholic alternative to this cupcake recipe!
INGREDIENTS
CHERRY-ON-TOP CUPCAKES
- 125ml (½ cup) MCC brut, heated and reduced to 2 tbsp
- 160g self-raising flour
- 115g castor sugar
- 2 extra-large eggs
- 100g softened butter
- ½ tsp vanilla extract
- 2 tbsp milk
ICING
- 250g softened butter, at room temperature
- 500g icing sugar, sifted
- 3 tbsp MCC brut
- fresh cherries, to garnish
METHOD
PREHEAT the oven to 160°C.
PLACE the reduced 125ml (1 cup) MCC and remaining cupcake ingredients in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed for 5 minutes. Line a standard 12-hole muffin tin with cupcake cases. Spoon 1 heaped tbsp of the mixture into each case. Bake until a skewer inserted into the middle comes out clean, 12 minutes. Remove from oven and set aside to cool.
FOR the icing, in a clean bowl of the stand mixer fitted with the whisk attachment, beat the butter until softened and creamy. Keep whisking and add the sifted icing sugar 2 tbsp at a time until it is all incorporated. Once half of the icing sugar has been used, add the 3 tbsp MCC brut. The icing should be light in colour and fluffy.
SPREAD or pipe the icing onto the cooled cupcakes and top with the fresh cherries.
Tip from the team: replace the Brut with milk if you’d prefer a non-alcoholic cupcake!
Made these cherry-on-top cupcakes? Tag us @foodandhomesa #cookingwithFH on Instagram
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Cherry-on-top cupcakes
Ingredients
CUPCAKES
- 125ml (½ cup) MCC brut, heated and reduced to 2 tbsp
- 160g self-raising flour
- 115g castor sugar
- 2 extra-large eggs
- 100g softened butter
- ½ tsp vanilla extract
- 2 tbsp milk
ICING
- 250g softened butter, at room temperature
- 500g icing sugar, sifted
- 3 tbsp MCC brut
- fresh cherries, to garnish
Instructions
Preheat the oven to 160°C.
Place the reduced 125ml (1 cup) MCC and remaining cupcake ingredients in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed for 5 minutes. Line a standard 12-hole muffin tin with cupcake cases. Spoon 1 heaped tbsp of the mixture into each case. Bake until a skewer inserted into the middle comes out clean, 12 minutes. Remove from oven and set aside to cool.
For the icing, in a clean bowl of the stand mixer fitted with the whisk attachment, beat the butter until softened and creamy. Keep whisking and add the sifted icing sugar 2 tbsp at a time until it is all incorporated. Once half of the icing sugar has been used, add the 3 tbsp MCC brut. The icing should be light in colour and fluffy.
Spread or pipe the icing onto the cooled cupcakes and top with the fresh cherries.
Notes
Tip from the team: replace the Brut with milk if you'd prefer a non-alcoholic cupcake!
ALSO SEE: Lamb, pomegranate and hummus tarts
https://www.foodandhome.co.za/on-shelf/lamb-pomegranate-and-hummus-tarts
ALSO SEE: Basil-infused gin martini
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
