Rec cred: Ruhana Ebrahim
Pic cred: Oh My Cupcakes recipe book
4 eggs 1 cup ordinary sugar½ cup sunflower oil2 teaspoon vanilla essence1 ¼ cups flour¼ cup cocoa powderPinch salt2 ¼ teaspoon baking powder¼ cup boiling waterChocolate vermicelliBlack cherry jam250ml fresh creamStemmed cherries
1. Preheat oven to 180degC and line cupcake pans.2. Beat eggs and sugar till light and fluffy. 3. Add oil and vanilla and mix in.4. Sift dry ingredients and then add in alternatively with water, mixing till batter is smooth.5. Spoon batter into cups till ¾ full. Bake for 15-20min.6. Leave aside to cool.7. Whip fresh cream with little icing sugar to taste till stiff peaks form and leave in fridge to cool.8. Remove cupcakes from liners and frost the sides of cupcakes with whipped cream.9. Roll in chocolate vermicelli and leave aside to set.10. Plunge a small hole in the center of cupcake. Spoon in cherry jam.11. Spoon more jam over the top.12. With a star nozzle, pipe whipped cream around the circumference of cupcakes.13. Top with stemmed cherries.14. Store in refrigerator.
INFO & TIPS
Note: May use buttercream frosting to replace fresh cream.