I have long since been making a cake in a muffin tin but not calling it a cupcake. The term has exploded in to people's consciousness and become big business in more ways than just making them.
Aside from that, it has also been a bugbear of mine though, when people call an individual cake a muffin. Here we have 2 completely different animals one made with a different method to the other, producing a whole heatedly different thing! And I can imagine you are wondering why I get so upset about this and to be honest, I just don't know! The texture of the cake is so crumbly yet moist, a muffin has a very open texture and is tough eating. He is obviously a bit of a bad boy of the two!
Recently, I did a school workshop and we made a lovely little individual black forest gateaux with the girls. They look so pretty with their pink icing and billowing cream. Any large cake made in to small is pretty cute I suppose and these really fit the bill.
125g butter, room temperature
100g self raising flour
25g good cocoa
150ml double cream
10 tsp cherry conserve
1 can cherries
100g icing sugar, sifted
Preheat the oven to 180°C/gas mark 4. Line a muffin tin with 10 papers.
Cream together the butter and sugar in a large bowl. Using a fork is great for this. Add the eggs one at a time, beating well with the fork.
Next add the flour and cocoa, stirring well to form a lovely smooth cake batter. Spoon the batter in to the cases and bake for 15-20 minutes until springy. Employ the usual skewer to see if they are cooked!
Cool the cakes really well. Meanwhile whip the cream until soft and billowing. Don't over whip it, make sure it keeps a lovely bit of movement still.
Now scoop a conical shape from the top of the cake much like you would for a butterfly cake! A teaspoon works well for this.
Spoon in the conserve and then top with the cream. Drain the cherries but keep the juice. Stir the icing sugar together with about a dessert spoon of the cherry juice to make a lovely pinky icing.
Top the cream with 3-4 cherries then place the lid back on the top and drizzle over a good spoon of the icing.
Serve with a shot of kirsch or a lovely chilled glass of orange muscat.