Back in the summer, I made a lot of drunken cherries: Jars full of pitted cherries, sprinkled with sugar and topped up with rum. They’re just about perfectly boozy now, and the rum is great too, and a gorgeous shade of red.
It’s tasty with a splash of lemon and some club soda, not too sweet, very nice.
I’ve been featuring the cherries in my new traditional solstice season treat, Chocolate and Drunken Cherry Cake. For the Solstice celebration itself, and then again on Christmas Eve, I made big slab cakes with cream cheese icing that I’d flavoured with the rum, turning it a cute light pink colour. For New Year’s Eve, I made half as much batter but added the same amount of cherries and chocolate chips, and baked it into cupcakes topped with little spheres of white chocolate.
CHOCOLATE AND DRUNKEN CHERRY CUPCAKES
Makes 12 cupcakes
1 cup whole wheat flour
1/2 cup white flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup vegetable oil
1 tablespoon vinegar
1 cup warm water
1 cup chocolate chips
1 cup drunken cherries, chopped
12 small white chocolate spheres (Lindt makes them)
Preheat oven to 350 degrees.
Combine dry ingredients in a bowl.
In another bowl, mix up the wet.
Add wet to dry, and throw in the chocolate chips and the cherries.
Combine with a few swift strokes, and divide evenly across a muffin tin (I lined mine with silicone cupcake liners).
Top each with a white chocolate.
Bake for 18 minutes or so, until done.
Let cool, and enjoy!
Even after they’d cooled, the innards of the white chocolate were all gooey and runny, which sounds gross but was actually rad. Unlike the larger cakes, these cupcakes were so chock-full of cherries that you could taste the rum too. Delicious! We had one friend invited to dinner, then a couple others stopped by and were convinced to join us, followed by two more later in the evening, which made it into a good little crowd ringing in the New Year at our place.
2010, you’re looking good.