Restauranteur and TV chef Rick Stein has shared his red velvet chocolate and cherry cupcakes recipe - and it only takes 20 minutes to bake Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info Celebrated chef Rick Stein, who co-founded The Seafood Restaurant with his wife Jill Stein in 1975, has become a household name through his more than 25 cookbooks and numerous television series.
On his show 'Rick Stein's Food Stories' on BBC Two, the culinary maestro shared his recipe for red velvet chocolate and cherry cupcakes, which are elevated by a jammy cherry compote and a luscious ganache icing. His son and dessert wine enthusiast, Charlie Stein, suggests pairing these indulgent cupcakes with a "light, sparkling sweet red" to enhance the flavours. Here's how you can whip up your own batch of Rick Stein's red velvet chocolate and cherry cupcakes.
This recipe yields 12 cupcakes, reports the Express . For the cupcakes For the jammy cherry compote For the ganache icing For the ganache icing To make the ganache icing, start by chopping dark chocolate into a bowl. Then heat cream in a small pan until it's steaming but not boiling, and pour over the chocolate.
Leave it for 30 seconds before stirring from the centre outwards to create a smooth ganache, then let it cool. For the cupcakes For the cupcakes, preheat your oven to 190C (170C fan) and line a deep muffin tin with 12 muffin cases. Sift together flour, cocoa, sugar, baking powder, bicarbonate of soda, and salt into a large bowl.
Combine melted butter, beaten eggs, vanilla, buttermilk, and food colouring, stirring well until the mixture is thoroughly combined. Divide the mixture between the 12 cases and bake in the centre of the oven for 15 to 20 minutes. For the cherry compote While the cakes are baking, combine the pitted cherries with the sugar over a medium/high heat; cook until it becomes jam-like and then let it cool.
Once the cupcakes have cooled down, use a teaspoon to hollow out some of the sponge's centre and fill it with the cherry jam. Use a palette knife to spread some of the ganache on top to cover it, and finish each one with a cherry on a stalk..
