Eat along with Master of None season 2
The second series of Aziz Ansari’s creative Netflix series is a foodie’s delight – and here’s how you can make some of the most significant dishes in the hit series’ new episodes
- Huw Fullerton
Published: Friday, 12 May 2017 at 4:05 pm
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Red velvet choc-cherry cupcakes – Episode 5, “The Dinner Party”
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What would this epic seven-course Master of None meal be without a little dessert? And we couldn’t think of a dish better to top off this culinary journey than the sort of creation featured on Dev’s Bake Off-lite TV series Clash of the Cupcakes.
Our hero may have found that hosting gig a bitter pill to swallow – but I’m sure you’ll agree that this fruit of his labours is brilliantly sweet. A bit like the series as a whole, now that we think about it.
PREP: 15 MINS
COOK: 25 MINS plus cooling
Makes 12
Ingredients
- 100g butter, softened
- 140g golden caster sugar
- 2 large eggs, beaten
- 225g plain flour
- 25g cocoa powder
- ½ tsp bicarbonate of soda
- 150ml buttermilk
- 28ml bottle red food colouring (natural food colouring won't look as bright as an artificial one)
- 100g glacé cherry, roughly chopped, plus extra to decorate
- For the icing
- 150ml double cream
- 140g cherry conserve or jam, sieved
- 100g dark chocolate, chopped
- red icing or edible red glitter, to decorate (optional)
Method
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases. Beat the butter and sugar in a bowl with an electric whisk until pale and fluffy. Add the eggs a little at a time, whisking until fully incorporated. Sift in the flour, cocoa, bicarb and a pinch of salt. Fold in with a spatula until there are no lumps of flour remaining. Then add the buttermilk, food colouring and cherries, and stir briefly to combine. Divide the mixture between the muffin cases and bake for 20 mins until risen and springy to the touch. Leave to cool slightly, then remove to a wire rack to cool completely.
- Warm the cream and cherry conserve in a small pan, add the chocolate and remove from the heat. Leave for a few mins, then stir until melted and combined. Tip into a bowl and leave to cool completely – the icing will set to a spreadable consistency within about 30 mins. Once cooled and thickened, spread the icing on the cupcakes, decorate with a drizzle of red icing or some red glitter and top with half a glacé cherry. These cakes will keep for a few days in a cake tin.
Recipe from Good Food magazine, March 2013
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Master of None is available to stream on Netflix now
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Authors
Huw FullertonCommissioning editor
Huw Fullerton is a commissioning editor for Radio Times magazine handling comedy, entertainment and specialist drama. In a previous regeneration, he covered all things sci-fi and fantasy for RadioTimes.com.
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