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Tag Archives: Cupcake
Black Forest Gateau instantly reminds me of my grandfather, we often used to have it for dessert on a Saturday afternoon when I was younger after eating one of his mammoth dinners, I haven’t eaten it for years so when I was cleaning out one of my kitchen cupboards last week and came across a bottle of kirsch that we got for Christmas I had a huge urge to eat a black forest gateau.
I wondered if I could somehow transfer the black forest flavours of the gateau to cupcakes instead as they seem to go down much better in the Gourmand house than a huge cake and thus my black forest cupcakes were born.
My recipe made exactly 12 delicious cupcakes (made in muffin cases) and if like me you’re a fan of the retro black forest gateau you might like to give these a try.
70g unsalted butter
170g plain flour
250g caster sugar
50g cocoa powder
1 tbsp baking powder
1/2 tsp salt
201ml whole milk
2 large eggs
12 tinned cherries
a good glug of Kirsch
300ml whipping cream
12 glace cherries
1 square of dark chocolate for grating
Preheat the oven to 170C. Line a muffin tray with muffin cases, I pulled my 6 hole tray out first so made two batches.
Beat the butter, sugar, cocoa powder, flour, baking powder and salt together in a mixer until they form a crumb consistency. In a jug mix the eggs and milk. With the mixer on slow gradually add half of the liquid into the crumb mixture and speed up the mixer to medium to ensure the mixture has no lumps. Turn the speed back down and add the remaining liquid until the mixture is smooth.
using an ice cream scoop place a small scoop of the mixture into the muffin cases, pop in a cherry and half a teaspoon of kirsch, add another small scoop of the mixture to cover the cherry and bake for 18-20 minutes, or until springy to the touch.
When the cakes have cooled, remove from the oven and place the cakes on to a cooling rack.
Pierce the cakes with a skewer and carefully pour about a teaspoon of the kirsch over each cake.
Once the cakes have cooled pipe the cream onto the cakes, top with a cherry and grate over some chocolate.
Last week we had Mr Gourmands family staying with us, we don’t have guests that often so it was a great opportunity to make some canapés and open some wine.
My Philadelphia canapés were rather spur of the moment and as we were not hungry enough to eat a big dinner I decided I would make both savoury and sweet treats using the three flavours of whipped Philadelphia.
If you have never heard of Philadelphia Whipped before it’s a really awesome concept and comes in three flavours, Plain, Garlic & Herb and Black and Green Olives. I find Philadelphia to be an incredibly versatile product, not only did I use it to make the delicious and simple canapés below but the following evening I used it as the base of a pizza and the next evening I used it in a curry.
For a really simple snack when friends or family come round just open up a pot of garlic and herb Philadelphia whipped, decant into a pot and serve with some crudités, simple but incredibly delicious.
There were four of us enjoying the canapés and the Black and Green olive crackers were the stand out winners by far, I had plans for the rest of the pot so there were a couple of angry faces when I said that the crudités couldn’t be dipped into the pot!
I’m going to make a point to buy this whipped cheese on a regular basis as it makes a great snack and it’s so delicious you want to eat it off a spoon!
I used the plain whipped Philadelphia to make Lemon and Raspberry Cupcakes. The cupcakes are super easy to make and can be done in 30 minutes. The topping has a slight tartness to it which cuts through the sweetness of the cake and is ideal for those who don’t like a sickly sweet cupcake after a savoury meal.
The garlic and herb Philadelphia whipped helped to make a delicious curry sauce and cooled down the heat from some Naga chillies, I did lose the whipped texture of the cheese which was a shame but it’s good to know that leftover cheese can be used in this way rather than wasting it.
The black and green olive Philadelphia whipped made an incredible base for one of my puff pastry pizzas, an unlikely combination but it worked so well. I used a tomato sauce on top of the cheese and topped with some mozzarella. The Philadelphia is quite a strong flavour which is why I think it works so well, I’ll be trying the garlic and herb flavour next time.
If you’re looking for something that’s indulgent and delicious at the same time I can recommend Philadelphia whipped. My mother in law headed back up to Newcastle at the weekend with one of the lids from the pots so she could find the black and green olive cheese in her local supermarket she loved it that much.
*I received a voucher to put towards my purchase of the Philadelphia Whipped, all thoughts and opinions are my own*