Celebratory Cherry-on-top cupcakes

These beautiful celebratory cherry-on-top cupcakes are flavoured with boozy MCC brut, and topped with tangy fresh red cherries, a fantastic addition to any party, gathering or occasion! Switch out the alcohol for water or milk for a non-alcoholic alternative to this cupcake recipe!

INGREDIENTS

CHERRY-ON-TOP CUPCAKES

• 125ml (½ cup) MCC brut, heated and reduced to 2 tbsp
• 160g self-raising flour
• 115g castor sugar
• 2 extra-large eggs
• 100g softened butter
• ½ tsp vanilla extract
• 2 tbsp milk

ICING

• 250g softened butter, at room temperature
• 500g icing sugar, sifted
• 3 tbsp MCC brut
• fresh cherries, to garnish

Tip from the team: replace the Brut with milk if you’d prefer a non-alcoholic cupcake!

Made these cherry-on-top cupcakes? Tag us @foodandhomesa #cookingwithFH on Instagram

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Print Recipe

Cherry-on-top cupcakes

Desserts

By Sarah Dall – Serves: Makes 12

Total Time: 45 mins

Ingredients

• CUPCAKES

• 125ml (½ cup) MCC brut, heated and reduced to 2 tbsp
• 160g self-raising flour
• 115g castor sugar
• 2 extra-large eggs
• 100g softened butter
• ½ tsp vanilla extract
• 2 tbsp milk

• ICING

• 250g softened butter, at room temperature
• 500g icing sugar, sifted
• 3 tbsp MCC brut
• fresh cherries, to garnish

Instructions

1

Preheat the oven to 160°C.

2

Place the reduced 125ml (1 cup) MCC and remaining cupcake ingredients in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed for 5 minutes. Line a standard 12-hole muffin tin with cupcake cases. Spoon 1 heaped tbsp of the mixture into each case. Bake until a skewer inserted into the middle comes out clean, 12 minutes. Remove from oven and set aside to cool.

3

For the icing, in a clean bowl of the stand mixer fitted with the whisk attachment, beat the butter until softened and creamy. Keep whisking and add the sifted icing sugar 2 tbsp at a time until it is all incorporated. Once half of the icing sugar has been used, add the 3 tbsp MCC brut. The icing should be light in colour and fluffy.

4

Spread or pipe the icing onto the cooled cupcakes and top with the fresh cherries.

Notes

Tip from the team: replace the Brut with milk if you'd prefer a non-alcoholic cupcake!

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Lamb, pomegranate and hummus tarts

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Basil-infused gin martini

Imka Webb

Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com