Rick Stein's red velvet chocolate and cherry cupcakes recipe is ready in 20 minutes
Brilliant chef Rick Stein loves cherry so much that he's created a delicious cupcake to honour the vivid fruit.
Restauranteur Rick Stein co-founded The Seafood Restaurant with his wife, Jill Stein, back in 1975.
Ever since, he has penned more than 25 cookery books and has starred in numerous cooking series to showcase his talent.
Having aired live on Rick Stein’s Food Stories on BBC Two, the chef demonstrated how he makes red velvet chocolate and cherry cupcakes.
For his bake, his cupcakes are complemented with a jammy cherry compote and ganache icing, adding that star quality to the creation.
A family business man, his son, Charlie – who is a fan of dessert wines – recommend a "light, sparkling sweet red" to pair well with the red velvet cupcakes.
Red velvet chocolate and cherry cupcake recipe
Makes: 12 cupcakes
Ingredients
- 215g plain flour
- 15g cocoa powder
- 200g caster sugar
- One tsp baking powder
- One-quarter tsp bicarbonate of soda
- A pinch of salt
- 170g butter, melted
- Three medium eggs, beaten
- One tsp vanilla extract
- 175ml buttermilk
- 30ml red food colouring
- 12 cherries on stalks, for decoration
For the jammy cherry compote
- 250g stoned cherries (fresh or frozen), halved
- 50g caster sugar
For the ganache icing
- 180g dark chocolate
- 250ml double cream
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Method
For the ganache icing
Chop the dark chocolate and put it in a bowl. Heat the cream in a small pan until steaming, just before it comes to the boil.
Pour it over the chocolate and let it sit undisturbed for 30 seconds. Start stirring slowly from the middle, working your ways outwards until you have a smooth ganache. Allow it to cool completely.
Making cupcakes
Preheat the oven to 190C (170C fan) and then put 12 muffin cases into a deep muffin tin. Sift the flour, cocoa, sugar, baking powder, bicarbonate of soda and salt in a large bowl.
Add the melted butter, beaten eggs, vanilla, buttermilk and food colouring, stir well to mix until thoroughly combined.
Divide between the 12 cases and bake in the middle of the oven for 15 to 20 minutes.
Cherry compote
While the cakes are cooking, over a medium/high heat, combine the stoned cherries with the sugar; cook until jammy and allow to cool.
Once the cupcakes have cooled, use a teaspoon to scoop out some of the centre of the sponge and fill with the jammy cherries.
Using a palette knife spread some of the ganache on top to cover the top, and top each one with a cherry on a stalk.
