Whole Wheat Cherry Mini Cupcakes

I have a big tin of canned red cherries with me. I have used some to make a black forest cake which was later converted to a Chocolate cake because my whipped cream refused to give me stiff peaks 🙁  I was contemplating what to do with the remaining ones, when this idea of making these mini cupcakes struck me.

I have used the Canadian organic whole wheat flour which my brother had got for me. This flour is full of bran is very coarse in texture. I am in love with the idea of using buttermilk in cakes and cupcakes. They turn out extremely soft and light and porous. This is mildly sweet and the less sugar is compensated with the sweet cherry pieces.

I have used a 240 ml cup.

Ingredients:

• Whole wheat flour 125 gm (1 cup)
• Cornflour 1 tbsp
• Salt a pinch
• Baking soda 1/2 tsp
• Baking powder 1/4 tsp
• Sugar 1/4 cup plus 1 tbsp 
• Oil 1/4 cup
• Apple cider vinegar 1 tbsp
• Milk 1/2 cup
• Canned red cherries 10-12
• Strawberry extract 1/2 tsp

Method:

• Preheat the oven at 160-170 degree celsius for 10 minutes.
• Mix the whole wheat flour, cornflour​, salt and the rising agents and sieve it atleast 7-8 times.
• Mix oil, milk, sugar and apple cider vinegar till the sugar is completely dissolved. Add the extract and mix.
• Line a mini cup cake tin or a normal cupcake tin with liners or grease the tin with oil or butter.
• Cut the cherries into small pieces after removing the seeds. 
• Pour the liquid ingredients into the dry flour mixture and fold it gently using a spatula.
• Add the chopped cherry pieces and mix.
• Fill the cupcake tin to 2/3 rd of its capacity and tap it gently to remove air bubbles if any.
• Bake it for 15-18 minutes or till a toothpick inserted in the centre comes out clean.
• Remove the tin from the oven and cool for 3-4 minutes.
• Invert the cupcakes on a wire rack and allow it to cool well.
• Serve it fresh and store the remaining ones in airtight containers after it is fully cooled.