New Idea
Un-iced cupcakes can be made up to three days ahead. Store in an airtight container. Or freeze cakes for up to two months. Thaw at room temperature.
Ingredients
Method
1.
Line two x 12-hole muffin pans (1⁄3-cup capacity) with paper cases.
2 Place batter in a large bowl. Fold in cherries and coconut. Divide evenly among paper cases in the pan.
3 Cook in a moderately slow oven (160C) for about 25 minutes, or until cooked when tested. Remove. Stand cakes in pans for 10 minutes. Transfer to wire racks to cool completely.
4 To make ganache, stir chocolate and cream in a heatproof bowl sitting over a saucepan of simmering water, until melted and smooth. Remove bowl. Cool slightly.
5 Spread 1 tsp ganache over the top of each cupcake. Decorate with extra coconut.
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