Black Forest Cupcakes

3 eggs, lightly beaten
125g butter
1 cup caster sugar
1/2 cup milk
1 1/2 cups self-raising flour
1 tblspn kirsch liqueur
1/4 cup cocoa powder

1. Preheat oven to 160C (325F).

2. Line cupcake tray with cupcake papers.

3. In a medium-sized bowl add eggs, butter and sugar and beat with an electric mixer until light and creamy.

4. Add milk, sifted flour and cocoa powder, and stir to combine.

5. Beat with electric mixer for 2 minutes, or until light and fluffy.

6. Fold through kirsch liqueur.

7. Spoon mixture into cupcake trays.

8. Bake for 18-20 minutes or until risen and firm to touch.

9. Allow black forest cup cakes to cool in the tin for 5 minutes before turning onto wire rack to cool.

When cold, top with fresh whipped cream, sprinkle with chocolate shavings and add a fresh cherry.