Blackforest Cup Cakes

Serves: 12

Preparation: 20 minutes (cakes previously made)


  • 12 Rich Chocolate Cupcakes
  • 75g Black Cherry Jam
  • 200ml Double Cream
  • 3−4 tbsp Icing Sugar, sieved
  • 100g Flaked Almonds, toasted
  • 12 whole fresh Cherries


  1. To the previously made cupcakes and using a small serrated knife, cut a cone shape from the top of each cupcake.
  2. Put a little cherry jam into the hole in each cake and replace the cones.
  3. Whisk the cream with an electric hand whisk until soft peaks form.
  4. Stir through the icing sugar to taste.
  5. Reserve about 4 tablespoons of cream.
  6. Using a small palette knife, spread the remaining cream over the tops of the cupcakes until covered.
  7. Scatter with the flaked almonds, ensuring an even covering.
  8. Put a small dollop of the reserved cream on top of each cupcake and top each with a fresh cherry.
  9. Chill in the fridge until required.
  10. Store in an airtight container in the fridge for up to 3 days.


If fresh cherries are out of season, then use frozen stoned cherries. Simply defrost, then pat dry on kitchen towel before using to decorate the cakes.

For adults, why not add a splash of cassis to the whipped cream?

This recipe is from Celebration cupcakes by Kim Morphew published by Simon & Schuster in 2011 ISBN 978-0-85720-233-8 priced £9.99

For  the complete list of WI books please send a SAE to WIE 104 New Kings Road, London SW6 4LY