Here is the winning cake recipe from Sally Williams125g butter
165g caster sugar
2 eggs
190g plain flour
1 tsp baking powder
2 tblsp cocoa powder
125ml milk
100g dark chocolate melted
TO FINISH
200ml double cream
vanilla icing sugar
dark cherry conserve
Preheat oven to 160c. Cream butter + sugar till light and creamy. Add eggs one at a time, beating well. Sift over flour, baking powder + cocoa and beat till combined. Fold through milk and stir in melted chocolate. Spoon mixture into cake cases and bake for 25 - 30 mins till well risen and springs back when touched. Cool thoroughly.
Cut a slanted circle around top of cupcakes, 8mm in from edge - the top will pop out. Whip 200ml double cream with a dessertspoon of vanilla icing sugar (vanilla pod kept in jar with sugar) till it holds its shape, but not too firm. spoon a generous teaspoon into one side of the hole. Fill the other half with cherry conserve, replace sponge top and sprinkle with icing sugar.
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