Black Forest Cupcakes Recipe | Tate and Lyle Sugars

Ingredients

• 454 g Frozen cherries
• 50 g Pure Cane Caster Sugar
• 2 tsp Kirsch liqueur
• 1 Pinch of salt
• 150 g All purpose flour
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1 Large eggs
• 200 g Tate & Lyle Fairtrade Pure Cane Caster Sugar
• 120 g Sour cream
• 55 g Vegetable oil
• 1 tsp Vanilla
• 38 g Cocoa powder
• 90 g Hot freshly brewed coffee
• 2 tsp Gelatin
• 40 g Water
• 260 g Heavy cream
• 1-3 tbsp Fairtrade Tate & Lyle Icing Sugar
• 1 1/2 tsp Vanilla