What you need
60g PHILADELPHIA Block Cream Cheese, softened
60g butter, softened
½ cup caster sugar
2 eggs, lightly beaten
1½ cups SR flour
1⁄3 cup CADBURY Bournville Cocoa
2⁄3 cup milk
100g CADBURY Baking Dark Chocolate Chips
½ cup red glacé cherries, halved
¼ cup desiccated coconut
250g PHILADELPHIA Frosting Cream Cheese with a hint of Lemon Flavour
Pink food colouring
60g blueberries, extra, for decoration Lemon zest, for decoration
1. CREAM together the PHILLY, butter and sugar until light and fluffy. Gradually beat in the eggs, beating well between each addition. Fold in the sifted flour and cocoa with the milk until combined. Fold through the chocolate, cherries and coconut. Spoon into 12 x 1⁄3 cup capacity paper lined muffin pans.
2. BAKE in a moderate oven 180°C for 20–25 minutes or until cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool.
3. COMBINE PHILLY Frosting with a few drops of pink food colouring. Pipe or spread onto the cupcakes. Serve immediately.
Itﾒs time for a tea party! Any afternoon occasion will do as long as these delectable cupcakes are involved. With oodles of dark chocolate, diced cherries and coconut, thereﾒs sure to be none left!