Chocolate and Red Fruit Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Ingredients
for
12
- For the red coconut balls
- 2 cups cream (48% fat)
- 16 ozs good quality white chocolate
- 6 cups Shredded coconut
- red Food coloring
- For the cupcakes
- ⅔ cup butter
- ⅔ cup caster sugar
- 1 cup self-rising flour
- 3 eggs
- 1 tsp Baking powder
- ½ cup Almond flour
- 1 Tbsp milk
- 4 Tbsps Cherry jam
- To decorate
- edible silver edible silver ball
- 12 Maraschino cherry (in syrup with stems)
How healthy are the main ingredients?
eggPreparation steps
1.
For the red coconut balls: heat the cream in a pan to boiling point. Immediately remove from the heat and add the chocolate. When the chocolate has melted, stir once and chill for 2 hours until firm.
2.
Scoop out scant teaspoons of the mixture and roll into small balls.
3.
Put the coconut in a plastic food bag and add 1-2 tsp red food colouring. Shake well until evenly blended.
4.
Sprinkle the coconut on a plate and roll the balls in the coconut until evenly covered. Chill until needed.
5.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
6.
Beat the butter in a mixing bowl until very soft. Beat in the remaining ingredients, except for the jam and beat well until smooth.
7.
Spoon the mixture into the paper cases, to half fill them. Place 1 teaspoon of jam on top and cover with the rest of the mixture.
8.
Bake for 15-20 minutes, until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
9.
Pile the coconut balls on top of the cakes and decorate with silver balls. Place a cherry on top of each cake.
