Light and tender crumb devil’s food cupcakes filled with cherry conserve, frosted with cherry buttercream and a cherry on top
Have I mentioned my love for summer fruit?? I may have mentioned it once or twice. Lol! Out of all the summer fruit, cherries have a special place in my heart. In the summer, most of the supermarkets stock picota cherries from Spain. And let me just say those cherries are value for money. At £1 for 250g , my purse isn’t crying. Sometimes I have to put myself in cherry detox, because once I start eating them, there is no stopping me.
When my Mr asked for cupcakes to take to work on the last day of school, I just knew I had to incorporate cherries into it. Wanted to share my cherry love plus this blog is missing a cherry recipe. I made a batch of devil’s food cupcakes using the same recipe from my devil’s food poke cake.
Once the devil’s food cupcakes cooled the centre’s where scopped out and filled with cherry conserve. Simply carve a hole in the centre using a sharp knife. Be sure not to cut all the way to the bottom of the cupcake, this can cause the conserve to seep through the liner. Fill centre with cherry conserve. You can top the cupcake with piece you removed or snack on them like I did. Either way is ok . The centre won’t be visible, it will be covered with frosting.
The cherry buttercream begins with a basic buttercream recipe. Then beat in a 80g (1/4 cup ) cherry conserve into buttercream. What you get is luscious, creamy pink cherry buttercream. The flavour from the cherry conserve stands out without being overpowering. Pipe the cherry buttercream onto the cupcakes. Be sure to use a piping nozzle with an open wide enough for the cherry chunks to come through. Like an open star nozzle.
Chocolatey cupcakes filled with cherry conserve and frosted with with creamy cherry buttercream is just the ideal summer cupcake.