Cherry Cupcakes

Cherry Cupcakes

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About this recipe: If you like cherries, try this easy cupcake recipe. Use chocolate icing and top it with whipped cream - voila, you get something like a simple mini Black Forest cake.

Lynn Lewis and Joachim Wahnschaffe

Serves: 24 

  • 500g pitted cherries
  • 185g butter
  • 165 g caster sugar
  • 1 tespoon grated lemon rind
  • 1 tablespoon Kirsch (cherry liquer)
  • 4 eggs
  • 280g self-raising flour

Prep:35min  ›  Cook:20min  ›  Ready in:55min 

  1. Use 2 × 12cup muffin tins and line with paper cases. Remove cherry stems and stones. Preheat oven to 180 degrees C.
  2. Using electric beaters, beat the butter, sugar, grated lemon zest and Kirsch in a bowl until mixture is pale and creamy.
  3. 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.
  4. Carefully stir the cherries into the cake mixture. Fill the paper cases two-thirds full with mixture.
  5. Bake for about 20–25 minutes until golden brown. Place pans on a wire rack and leave muffins to cool.

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