Cherry Cupcakes

by Pradeepa Nair · Published January 9, 2021 · Updated January 12, 2021

As I was browsing through my draft folder, I realised that I do have a couple of unfinished recipes. Either, the pictures were not uploaded or the recipe was not typed out fully or some hyperlinks weren’t given so on and so forth. So, finally I decided to finish all these impending tasks. These

cute cupcakes were made for my niece’s birthday during August 2020. Since then I have been wanting to share the recipe with you all. This is a simple straightforward recipe yielding around 8-9 cupcakes.

I had a tin of canned cherries which was about to expire in a couple of weeks. Though I don’t keep stock of such canned stuffs, I had bought this planning to bake something for Neha’s birthday. But as you all know, we couldn’t call her friends or celebrate it due to Covid. I was waiting for an opportunity to use the cherries. So here is what I did with some of the cherries. Needless to say my niece was extremely happy to see these cupcakes.

I have used a 240 ml cup. Since the cherry juice is extremely sweet, you can reduce the sugar by a tablespoon or so.

Ingredients:

All purpose flour 100 gm
Salt a pinch
Baking soda 1/4 tsp9
Baking powder 1/4 tsp
Melted butter/oil 3 tbsp
Milk 60 ml (1/4 cup)
Cherry juice 60 ml (1/4 cup)
Cherries 12-14
Sugar 60-75 gm
Vanilla extract 1/2 tsp

Method:

Grease a cupcake mould or line it with cupcake liners.
Preheat the oven (preferably using both rod settings and fan mode on if applicable) at around 150-160 degree Celsius for around 10 minutes.
Sieve the flour, salt and the rising agents for 2-3 days.
Powder the sugar in a dry blender.
Mix the cherry syrup, butter or oil, milk and powdered sugar till we get a homogeneous mixture.
Add the extract and stir.

De seed the cherries and chop them finely.

Dust them with a spoon of dry flour.
Pour the mixture into the flour mixture and whisk gently. Do not over mix or stir vigorously.

Add the cherry pieces and fold gently.
Fill the cupcake cavity to around two thirds of its capacity.
Tap it gently to remove air bubbles if any.
Place the mould into the preheated oven and bake for around 20-22 minutes.

Remove the mould out of the oven and place it on a wire rack or cooling rack.
After around 5-8 minutes, remove the cupcakes from the oven and cool completely.