Tuesday, 5 July 2011

Cherry cup cakes

I have been wondering which recipe to try first since I bought new cook book 'Cake days. Recipes to make every day special. The hummingbird bakery'. As I had a half jar of stewed cherries I decided to bake cherry cupcakes with frosting. Cupcakes were lovely but the frosting ... Well, something went wrong. Usually I make frosting and creams and they not are only tasty but look good as well. This time the frosting is tasty but it does not look nice. Maybe there was something wrong with the butter I used.  I think I will try this recipe again without frosting but, knowing myself, I will continue trying until I will achieve the perfect frosting.

Ingredients for 7 cupcakes:
  • 40g unsalted butter
  • 140g caster sugar
  • 120g plain flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 egg
  • 120 ml milk
  • 70g alcohol soaked cherries
  • 125g powder sugar
  • 40g unsalted butter
  • 1 tbsp milk
  • 40g alcohol soaked cherries
Day before baking drain the cherries, place them in a bowl and pour alcohol over them as they are covered. Leave them over night. Before baking drain the cherries and chop them into small pieces. 

Preheat the oven to 200C. Line muffin tin with paper cases.

Using electric mixer beat the butter, caster sugar, flour, baking powder, salt together on low speed until the ingredients are well incorporated and resemble fine breadcrumbs. In a meantime in separate bowl whisk the egg with fork, pour milk and combine them together. Pour half of this mixture to dry ingredients and mix in, on low speed scraping down the sides of the bowl. Add  the rest of the milk and beat again until the batter is smooth. With a spoon stir in the cherries. Divide  the batter evenly among paper cases. Bake for 25 min. Check with toothpick if bake in the middle. Cool down on wire rack.

To make frosting place the butter and sugar in electric mixer bowl and whisk them together on a low speed until sandy in consistency. Then gently add the milk. Once the milk is added increase the speed to high and whisk the frosting  until  light and fluffy. Gently, by hand fold in the cherries. 
Spread the frosting on top of each cooled down cup cake.  

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