Where I live, a lot of fruits and ingredients are not that easy to get. So I usually hoard them whenever they are available. Trust me I am not exaggerating… I pick them up like I am saving for apocalypse..or at least people around me in the market think so.. J I made these a while ago..when cherries were in season. They are very moist and a delicious way of enjoying the fruit, perfect accompaniment for evening or afternoon tea!
Makes about 20 cupcakes
200gms Bing Cherries chopped (some extra whole cherries for decorating)
2 cups Flour
1 ½cups Powdered Sugar
150gms Softened Butter
1 tspn Baking Powder
½ tspn Baking Soda
· Pre heat the oven to 350 degrees
· Sift the flour, baking powder & baking soda together and keep aside
· Beat the butter and sugar for about 2 mins till lighter in colour. Add the egg and beat again for about a minute till light & fluffy, Add the sifted flour and cherries & fold till just well combined
· Bake for about 20 mins or until a skewer inserted in the centre of the cup cakes comes out clean
For the Icing:
8oz Philadelphia Cream Cheese
200gms sifted Confectioner’s Sugar
2 teaspoons of vanilla Extract
Beat the cream cheese and butter together till creamy then gradually add the sugar n vanilla and beat till fluffy and smooth.
Few more variations to the icing could be 2-3 tspn of Cherry Liquor or a 2 tspn of cherry jam/preserve to enhance the cherry flavour.