Cherry Sundae Cupcakes

This recipe for "Cherry Sundae Cupcakes" was taken from the cook book, 

"The Cupcake: 80 Cute and Colorful Cupcakes".

Cherry Sundae Cupcakes: Makes 12 

3/4 cup butter, softened 

scant 1 cup superfine sugar (I used regular sugar and the cupcakes were just heavier) 

3 eggs, lightly beaten 

1 teaspoon vanilla extract 

scant 2/3 cup all-purpose flour 

1 1/2 teaspoon baking powder 

1/4 cup chopped candied cherries (If you can't find candied cherries you can use maraschino cherries) 

Chocolate Sauce (I just used a light Hershey Chocolate Sauce instead)

3 oz/85 g semisweet chocolate, broken into pieces 

2 tablespoons butter 

1 tablespoon light corn syrup 

To Decorate 

2 1/2 cups heavy cream 

2 tablespoons toasted chopped mixed nuts (I just used peanuts)

pink sanding sugar or sprinkles 

12 maraschino cherries 

"Preheat the oven to 325 F. Put 12 paper liners into a muffin pan".

"Place the butter and superfine sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs and vanilla extract. Sift in the flour and baking powder and, using a metal spoon, fold in gently. Fold in candied cherries". 

"Spoon the batter into the paper liners. Bake in the preheated oven for 25-30 minutes, until risen, golden, and firm to the touch. Transfer to a wire rack and let cool". 

"To make the chocolate sauce, place the chocolate, butter, and corn syrup in a heatproof bowl set over a saucepan of simmering water and heat until melted. Remove from the heat and stir until smooth. Let cool, stirring occasionally, for 20-30 minutes".

"Whip the cream until holding firm peaks. Spoon into a pastry bag fitting with a large star tip and pipe large swirls of cream on top of each cupcake. Drizzle over the chocolate sauce and sprinkle with the chopped nuts and pink sugar. Top each with a maraschino cherry".