Recipe

Method

1. Preheat the oven to 180°C and place the cupcake liners in the cupcake pan

2. Cream the 120g of butter with the sugar in a bowl well (will take about 5 minutes). Add the eggs, one at a time

3. In another bowl, combine the cocoa with the food coloring and the vanilla extract and add this mixture to the butter, incorporating them well

4. Sift the flour with the salt and add it to the butter, alternating with the buttermilk or yogurt and mix well

5. Combine the vinegar with the baking soda and quickly add it to the batter. Use a spoon to combine but be careful to fold lightly

6. Fill the cupcake molds 2/3 full and bake them for approximately 20 minutes

7. Cool for 10 minutes in the pan, remove the cupcakes from the pan and then cool them completely

8. Place the chocolate buttons in a heat proof bowl that will sit nicely over a small saucepan. Fill the bottom of the saucepan with about 1inch of water and place over a medium heat. Rest the bowl containing the white chocolate on top of the saucepan of water ensuring that the water does not touch the base of the bowl. Gently melt the chocolate, stiring reguarly. It is important to ensure that no water comes in contact with the chocolate as this will cause the chocolate go lumpy. Melt the butter in the microwave and slowly mix into the melted white chocolate. Frost each cupcake

Decorate with candied cherry and coat with sprinkles

Recipe Tester Notes: This also makes a great large cake. The mixture is enough to product 2 layers (20 minutes will cook these too). We tried it with our Chocolate Cupcake Frosting on top insead and it was a hit! Be sure not to store this in the fridge as it will be sure to dry it out. Store in a sealed container in a cool, dry place.