Cherry Ripe Valentine's Cupcake

According to The Beatles, all you need is love, and who am I to argue with the musical genii, McCartney, Lennon, Harrison and Star? Now don’t get me wrong, I am a bit of a hopeless romantic and believe that love is pretty high up there, but the odd cupcake or two can’t hurt - can it? 

If you are looking for a delicious treat to spoil that someone special this Valentine’s Day these are sure to impress.

Cherry Ripe Valentine Cupcakes
Makes 16 


125g butter, softened
1 tsp vanilla extract
1 ¼ cups caster sugar
2 eggs
1 1/3 cups self raising flour
½ cup cocoa Dutch powder
2/3 cup water 

Cherry Ripe Filling
1 cup frozen cherries
1 tsp vanilla extract
1 tsp corn flour
2 tsp water
1/3 cup moist coconut flakes 

Chocolate Icing
150g butter, softened
300g pure icing sugar, sifted
1/3 cup Dutch cocoa, sifted 


  1. Preheat oven to 180°C /160°C fan-forced. Line cupcake trays.
  2. Beat butter, vanilla extract, sugar, eggs, sifted flour and cocoa and the water in an electric mixer on low speed until combined. Increase to medium speed and continue to mix for 3 minutes until mixture is smooth. Spoon mixture into prepared tins.
  3. Bake for 15-18 minutes or until a skewer comes out clean when inserted. Cool on wire rack.
  4. Meanwhile, roughly chop cherries for the Cherry Ripe filling. Place in a small pan on a low heat until they begin to collapse. Combine water and corn flour; add to the cherries and stir until the mixture thickens. Add vanilla extract and allow to cool. Add coconut flakes once mixture is cool.
  5. For the Chocolate Icing, lightly beat softened butter until fluffy and pale. Gradually add icing sugar one cup at a time, beating well after each addition. Finally add sifted cocoa and beat well.


  1. With a sharp knife, cut a small hole out of the top of each cupcake.
  2. Spoon a teaspoon of the Cherry Ripe mixture into each hole.
  3. Pipe chocolate icing on top.
  4. Enjoy!

 Valentine crop


Valentine cupcake and stand


Valentine Cupcake Trio