I’m always wanting something quick and easy to bake, one that can serve a number of purposes is also a bonus.

This past week I’ve put together this quick, go-to recipe for choc cherry cupcakes.

I made some for the Custard Club, which is where it began, then a double batch for friends we visited the next day.

Tonight I made another batch, but with no time for using the cupcake papers, I instead used a slab tin 18cm x 28cm to make a really nice brownie, also throwing in about half a cup of choc chips.

I served that for dessert actually, for a visiting friend. I spooned some chocolate ganache over, with vanilla ice cream and an optional accompaniment of preserved yellow peach slices.

It works equally well with gluten free flour by the way as I found tonight as our friend is gluten intolerant.

The mixture, gluten free or otherwise, could be made into an 18cm round cake.

So ….. because I’ve found it so useful, this throw together invention, I thought I’d share it in case anyone else might find it handy.

Let me know if the recipe needs any clarification.

QUICK AND EASY CHOC CHERRY CUPCAKES

2 eggs

1 cup sugar

½ cup milk

½ cup cocoa

1 teaspoon baking powder

1 cup self raising flour

One third cup melted butter or oil (I used rice bran oi, which worked really well)

300ml cream, whipped with ½ teaspoon icing sugar and a few drops of vanilla extract or essence

Maraschino cherries – about 10 to 12

1 teaspoon icing sugar

Method

Preheat oven to 170 degrees C (fan forced). Line 10 cupcake holes with patty papers.

Place the eggs, sugar, milk, cocoa, baking powder, flour and melted butter or oil in a bowl and beat until smooth (about 2 minutes) – using a hand held whisk or electric beater – either is fine.

Spoon into the patty papers to about two thirds full (you may need an extra paper or two).

Bake for 15 minutes or until a metal skewer inserted into the centre comes out clean.

Remove cupcakes to a wire rack to cool.

Cut a slice off the top and pipe a swirl of cream on top. Replace tops at an angle, then dust with icing sugar.

Place a maraschino cherry decoratively on top of each.