Sunken cherry cupcakes
- 500g cherries
- 185g butter
- 165 g caster sugar
- 1 tespoon grated lemon rind
- 1 tablespoon Kirsch
- 4 eggs
- 280g self-raising flour
Preparation:35min › Cook:20min › Ready in:55min
- Use 2 × 12cup muffin tins and line with paper cases. Remove cherry stems and stones. Preheat oven to 180 degrees C.
- Using electric beaters, beat the butter, sugar, grated lemon zest and Kirsch in a bowl until mixture is pale and creamy.
- Gradually stir in the eggs. Sift in 250g flour. Stir until combined. Place remaining flour on a deep plate. Make sure cherries are dry, then toss them in the flour.
- Carefully stir the cherries into the cake mixture. Fill the paper cases two-thirds full with mixture.
- Bake for about 20–25 minutes until golden brown. Place pans on a wire rack and leave muffins to cool. Serve with whipped cream, if liked, on the day of baking.
Buy loose cherries in preference to pre-packaged ones. Fresh cherries should be plump, firm and shiny, with their flexible green stems still attached. Avoid sticky fruit; it has been damaged and is leaking juice. You can use a paper clip to remove cherry stones. Or, some cookware shops stock a specially made tool.
Try this, too…
For Cherry Chocolate Cupcakes, melt 150 g butter and 75 g bitter chocolate in a bowl set over simmering water. Let cool. Place 100 g sugar, a few drops of vanilla essence and 2 tbsp red wine in a large bowl. Add melted chocolate mixture and stir well. Mix in the eggs and flour as for main recipe. Add 1 tbsp cocoa powder; fold in the cherries. Transfer mixture to paper cases; bake as for the main recipe. Cool; drizzle lightly with melted white chocolate.