1 cup self-raising flour
1/2 cup plain flour
1/3 cup cocoa
3/4 cup caster sugar
185g softened butter
1/2 cup milk
1 bag of red glace cherries
Buttercream with cherry essence (see buttercream recipe post)
1. Preheat oven to 180°C.
2. Sift dry ingredients into medium bowl, add remaining ingredients and beat together on a low speed until well combined. Increase the speed to medium and beat until smooth and mixture has become paler in colour.
3. Drop mixture into patty cases and press halved cherries into the mixture.
4. Bake for about 20 minutes. Stand cupcakes in tin for about 5 minutes, before turning top-side up to cool on a wire rack.
5. Make buttercream and add cherry essence. Pipe onto cupcake, you could pop a whole cherry on top if you wish.