Cherry cupcakes are a great idea for a family and friends gathering, morning/afternoon tea or lunch box. Here is an easy recipe to try. Enjoy!
Preparation: 40 minutes
Baking: 35 minutes
Cherry Cupcakes mixture
- 125 g unsalted butter
- ½ cup raw sugar
- ½ cup Greek yoghurt
- 2 free range eggs
- 2 cups self-rising flour
- 1 tsp baking powder
- ½ cup cocoa powder
- ½ cup organic almond milk
- 250 g pitted cherries
- Pinch of Himalayan salt
- 125 g butter
- 1 cup icing sugar
- 1 tsp vanilla essence
- 1 tbs milk
Place the butter and sugar in a bowl and beat until smooth. Add eggs and beat well until creamy.
Stir in the yoghurt and mix well to combine. Lightly add flour, baking powder, salt, milk and cherries and mix well to combine.
Preheat oven to 180 °C. Line the muffin tray with paper cups and spoon in the mixture evenly. Bake for about 35 minutes, or until cooked. You can use a toothpick to check if they are ready.
Place the muffins on a wire rack to cool.
Icing: Place the butter, icing sugar and vanilla in a small bowl and mix to combine. Add milk as needed to get a smooth spreadable consistency.
Coat each cupcake with the icing and sprinkle with icing sugar.
- You can replace self-rising flour with plain flour and add an extra teaspoon of baking powder.
- You can decorate the cupcakes with whole cherries with stems on them.
- Sprinkle each cupcake with a chocolate topping instead of icing sugar.
Looking For More Recipe Ideas? Check These Out:
➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.