TOPPING:
150g cream cheese at room temperature
1/4 cup REDWOOD CHERRY NIP
Icing Sugar
Fresh or Maraschino cherries

METHOD:
1) Preheat oven to 190degC, line cupcake trays with liners.
2) Cream butter and sugar. Add eggs one at a time, beat in thoroughly.
3) Sift flour, cocoa and baking powder on to a large sheet or into another large bowl. Add this dry mix to the first mixture in thirds alternately with the milk.
4) Spoon batter into liners filling them 2/3 full.
5) Bake for 20mins. Tip: insert a toothpick in centre, they’re ready if it comes out clean.
6) Lift out and cool completely on wire rack or topping will melt.

TOPPING:
7) Blend cream cheese and REDWOOD CHERRY NIP together until smooth.
8 ) Cut out the top of each cake – as if making butterfly cakes – but cut each slice into 1/4s.
tuck a spoonful of the topping into the centre of each cupcake.
9) Replace the 1/4s, allowing the filling to peep through.
10) Dust with a little sieved icing sugar and top each cupcake with a cherry.

Thanks to Diane Davidson for submitting this recipe.

Use REDWOOD BOYSENBERRY, APRICOT OR BLACKBERRY to invent your own cake toppings!

At Redwood Cellars we only use real (local) cream of the finest quality–a bit old fashioned–but worth every decadent sip! And for something really different, drizzle over ice cream or add to sauces and desserts.

Click on our easy recipe for “Redwood Truffles” as well as classic drinks using New Zealand Cream Liqueur.

Once opened, please keep refrigerated and consume within six months.

And wait until you see what Boysenberry Nip does for food!

Add it to fruit salad for some serious boysenberry hints; try it in a classic summer pudding; makes ice cream take on a whole new dimension.

The possibilities are endless!

How about something with international flare such as a “Kir Breton Cocktail Aperitif” consumed in France? You’ll find this recipe on our Recipes page.

Readily adaptable to kitchen creations, too: we’ve got a recipe for ” Little Black Ruby Pavs” drizzled with delectable Blackberry Nip.

Bon apetit!

Cool down with a long summer drink of Cherry Nip mixed with lemonade or soda water.

Ideal for recipes in the kitchen, too! Add a splash of cherry delight to sauces, puddings, fruit salads and over ice cream.

Pure indulgence!

• Bronze Medal Winner – NZ International Fruit Wine & Cider Makers Awards 2008

This sweet fruit wine is a long-time favourite that can be consumed as is, over ice, or mixed with lemonade or soda water for a long summer drink.

Check out our Recipes for a number of classic drinks using Apricot Nip. Cheers!

• Silver Medal Winner – NZ International Fruit Wine & Cider Makers Awards 2008

Flavoured from sun-ripened Nelson apples and available in two palate choices: Medium and Red.

Blended from sun-drenched Nelson apples and three palate choices of Medium, Dry and Red, you’re sure to find one or several that are ideal served with paté, cheese, fish and most meats.

• Wine Box Medium White & Wine Box Dry White both 2006 Silver Medal Winners
• Wine Box Red 2006 Bronze Medal Winner in the Fruit Wine & Cider Makers of New Zealand International Fruit Wine Competition.

Named after the lush and enticing Golden Bay that lies 90 minutes northwest of Nelson, Golden Bay Medium White will appeal to most palates as a delicious, well-rounded wine for almost any occasion.

For immediate consumption or inside nine months. You will find Golden Bay in most supermarkets nationwide.

• 2006 Bronze Medal Winner in the Fruit Wine & Cider Makers of New Zealand International Fruit Wine Competition.

Cider with a kick!

A blend of 100% sun-drenched Nelson apples.

A fresh and fruity, not-too-sweet drink for those who like their cider to have a bit of a kick.

With the higher alcohol and stronger flavours associated with a traditional scrumpy, Redwood Cellars modern Old Mout Scrumpy has a delicious sophistication all it’s own, thanks to modern procedures.

Longevity six to 12 months. 8% Alc. Vol.

• Silver Medal – Fruit Wine & Cider Makers of NZ 2008