Recipe Danielle Postma Ingredients: 300g cream 200g white chocolate, roughly chopped 175g sugar 150g cake flour 45g cocoa ½T bicarbonate of soda ½T baking powder ½T salt 1 large egg ½ cup milk ½ cup vegetable oil 1T vanilla extract ½ cup boiling water Chocolate shards Ingredients for the cherry compote 100g fresh cherries 20g caster sugar 1T cornflour Directions: Heat the cream to boiling point in a small saucepan. Place the chocolate in a heatproof bowl and pour the cream over the chocolate. Using a stick blender or whisk, blend until the chocolate is completely melted, and refrigerate overnight. Preheat the oven to 160°C. To make the cupcakes, combine the dry ingredients. In a separate bowl mix the egg, milk, oil and vanilla, add to the dry ingredients and beat with an electric mixer for two minutes on medium speed. Add the boiling water and mix until just combined. Line a 12-hole muffin tin with cupcake cases, divide the mixture among the cases and bake for about 20 minutes. Place on a wire rack to cool. Make a cherry compote by heating the cherries and caster sugar in a small saucepan. Dissolve the cornflour in a little water and add to the cherries, then bring the mixture to the boil, remove from the heat and allow to cool. Cut a little round out of the centre of each cupcake and fill with the cherry compote. Whisk the white chocolate cream until thick, and top each cupcake with a generous amount. Decorate with chocolate shards and extra cherry compote. Makes 12 This recipe was originally published in the 2013 House and Leisure Food issue.