"Mirror mirror on the wall, who is the fairest of them all?"
To celebrate the launch of the film Snow White and the Huntsman I have created this delight; deep inside the vanilla cupcake is a Brandy soaked cherry, to symbolise the heart the wicked witch so badly desires! All topped with smooth white chocolate frosting, they are a delectable treat with a surprise centre.
1 tin of cherries in juice or syrup
160g caster sugar
50g unsalted butter, at room temperature
145g plain flour
2 tsp baking powder
A pinch of salt
140ml whole milk
1 egg, lightly whisked
1 tsp vanilla extract
350g icing sugar, seived
120g unsalted butter, at room temperature
30ml whole milk
200g bar of white chocolate
12 hole cupcake or bun tin
Makes 12 cupcakes
To begin, strain the cherries then place in a kilner jar and cover with the Cherry Brandy. The longer they soak the better they taste, can be done for up to a week before using, but I would suggest minimum time a couple of hours, or buy Kirsch soaked cherries.
To make the cupcakes, preheat your oven to 170C/325F/gas mark 3. Line a 12 hole cupcake tin with cases.
In a bowl mix together the butter and sugar, then add the flour, baking powder and salt, it should be the consistancy of fine breadcrumbs. Then add in the milk, egg and the vanilla extract, stir until smooth.
Spoon into the cases so they are two thirds full. Bake in the oven for 20-25 minutes or until springy and light golden brown.
Allow to cool on a wire wrack.
Once cool remove the centres of the cakes with the corer, to about the middle of the cupcake. Insert the cherry where the hole is.
To make the frosting, mix together the icing sugar, butter and milk.
Fill a saucepan with water and bring to a simmer, place a heatproof bowl over the top and break the white chocolate into squares. Melt chocolate then add directly to the frosting.
Pipe onto the tops of the cupcakes with a 1cm wide star shaped nozzle.