You are here:
  1. Home
  2. Desserts & sweets
  3. Cherry Ripe Cupcakes (Gluten Free)


1 Cherry Ripe Cupcakes (Gluten Free)

2 Desserts & sweets recipes
3
  • thumbnail image 1
  • thumbnail image 2
  • thumbnail image 3
  • thumbnail image 4
  • thumbnail image 5
  • thumbnail image 6
Print to PDF
[X]

Print recipe

Cherry Ripe Cupcakes (Gluten Free)

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

24 piece(s)

  • Filling:
  • 100 gm glace cherries
  • 50 gm desiccated coconut
  • 20-30 ml of coconut cream
  • Cake
  • 250 g dark chocolate
  • 250 gm almonds (or any other nut like macadamia, hazelnuts etc)
  • 150 g Butter, softened
  • 150 g raw sugar
  • 100 gm glace cherries
  • 50 gm desiccated coconut
  • 30-40 ml coconut cream
  • 5 eggs
  • 1 T cocoa
  • ½ T baking powder
  • Ganache
  • 150 gm dark choc
  • 80 g cream, (or 50 ml milk)
Add to shopping list
  • 6
    35min
    Preparation 15min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1.  

    1.       Put Filling ingredients in TMX bowl and pulse until combined and the mixture can stick together but the cherries are still chunky. Set aside.2.        Put nuts and chocolate in TMX bowl and grind for 20-30 secs on Speed 7. 3.       Add the rest of the cake ingredients and mix together on Speed 6 for 30 secs.4.       Pour approx a heaped tablespoon into each cupcake pan. Put a 5 cent piece rough ball (just squish it into shape) of filling into the middle of each cupcake. The ball doesn’t need to be round just compact the filling into a roundish shape.sites/en.community.thermomix.com/files/IMG_0082_0.jpg5.       Pour over another heaped tablespoon to cover the ball. If there  is more cake mix at the end distribute it amongst the cakes.sites/en.community.thermomix.com/files/IMG_0084.JPG6.       Bake for 20 mins at 160 degree fan forced7.       Cool then ice with ganache (melt chocolate in the cream or milk for 2mins at 50 degrees, let it sit for 10 mins to thicken then ice cakes)sites/en.community.thermomix.com/files/IMG_0088.JPG

     

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

 

If there is some filling mix left over after making the filling balls then you can add it to the ganache or just eat it out of the bowl!

 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • I used frozen cherries and a mix of almonds,...

    Submitted by KBCBTBAB on 10. January 2018 - 13:44.

    I used frozen cherries and a mix of almonds, cashews and macadamia nuts, i also used white sugar as I had no raw sugar and it worked well.
    In the middle I added 1/2 a frozen cherry ontop of the filling.

    Login or register to post comments

  • Ultra decadent! They got my

    Submitted by T-Arne on 10. June 2014 - 20:12.

    Ultra decadent! They got my dads nod of approval, and that's not easy  tmrc_emoticons.;) I used a 12 regular sized muffin tray because I thought it made 24 mini ones, but had leftover mixture so not sure if my assumption was correct!

    Login or register to post comments

  • These are sooooooooo good!

    Submitted by sevenhuysens on 19. August 2013 - 22:00.

    These are sooooooooo good! Highly recommend, thanks for posting!

    Login or register to post comments

  • Awesome recipe! Makes the

    Submitted by Anirak21 on 26. November 2012 - 00:07.

    Big Smile Awesome recipe! Makes the right kind of impression with guests, and my 5yo was able to help put them together. Thank you for sharing this recipe.

    Login or register to post comments

  • These are the best, i made

    Submitted by poonce7 on 4. July 2012 - 16:06.

    These are the best, i made them for Easter and my dad ate 3 within a few minutes.His birthdays coming up soon so guess what cake he's having!  Big Smile

    Login or register to post comments

  • Oh my goodness!  These little

    Submitted by wileyclan on 7. March 2012 - 19:19.

    Oh my goodness!  These little cakes are delicious!  Thankyou so much for this recipe - they were a huge hit.  I have had a few disasters with my gluten free cooking of late and was a little deflated but not anymore.  My mum is newly diagnosed celiac and it was lovely to be able to share morning tea with the whole family and mum not having to miss out.  Will most certainly be making these again.

    Login or register to post comments

  • These look incredibly

    Submitted by My Kitchen Robot on 16. January 2011 - 11:32.

    These look incredibly decadent but delicious! Thanks for the recipe, I'm adding it to my favourites.

    http://mykitchenrobot.wordpress.com

    Login or register to post comments

  • I think dried cherries or

    Submitted by guest on 7. January 2011 - 01:24.

    I think dried cherries or even cranberries would be awesome in this!

    Login or register to post comments

  • Hi Jo (I think its Jo?)yes I

    Submitted by theweewelshone on 6. January 2011 - 21:52.

    Hi Jo (I think its Jo?)

    yes I think you could certainly use frozen or tinned (drained) or even fresh this time of year. I used glace to mimic the Cherry Ripe chocolate bar flavour. I think Raspberry would be awesome too tmrc_emoticons.)

    Myf

     

    Login or register to post comments

  • YUMMMMM!!!!!  This is my kind

    Submitted by Quirky Cooking on 6. January 2011 - 20:38.

    YUMMMMM!!!!!  This is my kind of recipe - thank you!!  I wonder if I could use frozen or tinned cherries though, instead of glace, as I like them better?   tmrc_emoticons.)

    Blogger at www.quirkycooking.com.au


    Author of the Quirky Cooking cookbook


    FB: Quirky Cooking

    Login or register to post comments