These are amazing, a punch in the face of to die for cherry brandy flavour in a silky meringue buttercream base. The cake itself is a work in progress, I think I overmixed this batch so it was a bit tough so I'll try again (oh shucks do I have to? any excuse for more cake)


Cherry syrup

  • 300g cherries, halved and pitted
  • 15g sugar
  • 15g Cherry Brandy/Kirsch

Combine ingredients in small saucepan and put on a low heat for 10 minutes until soft.

Allow to cool for 5 - 10 minutes, then blitz it with a stick mixer or blender until smooth. You can pass it through a sieve if you want to remove the skin (I left mine in). Set aside to cool.



White Cake (makes 12 small, made 9 larger ones for me - from Can you stay for dinner)

  • 1 cup cake flour
  • ½ cup whole milk, at room temperature
  • 3 large egg whites, at room temperature
  • 1teaspoon vanilla extract
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons unsalted butter, softened but still cool

Lightly whisk your Egg whites, vanilla extract and milk in a jug and set aside.

Combine cake flour (tip: replace 2 tbsp regular flour from the cup with 2 tbsp cornflour), sugar, baking powder and salt in a mixing bowl with a whisk attachment. Mix through butter until crumbly and resembles sand.

Add 3/4 of your liquids to the flour mix and mix on low speed for a minute or so until combined, then add the remaining and mix again.

Divide amongst cupcake cases and bake for 20 - 22 minutes at 175 degrees.


Italian Meringue Buttercream

  • 1/4 cup egg whites (4 - 5 eggs at room temperature)
  • 105g sugar
  • 30ml water
  • 170g unsalted butter (softened but not too soft)1teaspoon vanilla extract
  • Cherry syrup from earlier (should be a little over half a cup)
  • 20 - 40ml Cherry Brandy (to taste)

Get your egg whites ready by placing them in a mixer with the whisk attachment ready to go.

Combine the sugar and water in a small saucepan and stir over low heat until sugar is dissolved. Once dissolved, increase the heat to a medium / medium-high (I use 6 on an induction cooktop). Start your mixer on a medium speed at this point.

Brush down the edges of the saucepan as the sugar syrup boils to prevent crystalisation. You want to bring the syrup up to 240 - 245 degrees fahrenheit which with this small amount will only take a few minutes. When you get close to the target temperature, increase your mixer speed for your egg whites if they're not ready.

Keep an eye on the egg whites and syrup - once the egg whites reach medium peaks and your sugar syrup is at 240 - 245, pour the sugar syrup into the mixer with it running on high in a slow steady stream. Once its all together, continue running your mixer on medium-high for around 10 minutes. It should be thick and glossy, and after 10 minutes fairly cool.

Switch to a paddle attachment, and then with the mixer running add your butter in a tablespoon or so at a time, every 5 or so seconds.

Continue beating once incorporated until light and fluffy. You may find the mixture curdles a little, but just keep going it will smooth out in a couple of minutes. (If you find it has split and looks curdled - your butter may have been too warm to emulsify with the mixture, pop 1/4 of the mix in the microwave for 15 seconds and pour it back in slowly while beating).

If the mix is too runny, pop it in the fridge for 15 - 20 minutes and try whipping again.

Once the butter is incorporated, add the cherry syrup and extra brandy in a steady stream. Depending on the temperature of the syrup (you're aiming for the same temperature as the icing), you may end up with runny or curdled icing but follow the above steps to fix.

Click here for my FREE DIY printable striped cupcake wrappers!