Page 34 - Hummingbird Bakery Valentine's Day Cakes and Bake

CHERRY CUPCAKES

Sour Kirsch-soaked cherries give these cupcakes a fruit flavour

that is fresh yet rich at the same time. The soaked cherries can be
bought in tins or jars from large supermarkets.

Makes 12–16 cupcakes

FOR THE SPONGE
80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8½oz) plain flour

1 tbsp baking powder
¼ tsp salt

2 large eggs

240ml (8½fl oz) whole milk

150g (5½oz) Kirsch-soaked cherries, drained, pitted and chopped

FOR THE FROSTING
500g (1lb 2oz) icing sugar

160g (5½oz) unsalted butter, softened

50ml (1¾fl oz) whole milk

80g (3oz) Kirsch-soaked cherries, drained, pitted and chopped, plus extra whole

ones to decorate

One or two 12-hole
deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and fill a muffin tin with
muffin cases.

2. Using a hand-held electric whisk or a freestanding electric mixer with the
paddle attachment, beat the butter, caster sugar, flour, baking powder and salt
together on a low speed until the ingredients are well incorporated and

resemble fine breadcrumbs.

3. Place the eggs and milk in a jug and mix well together by hand, then add
three-quarters of this mixture to the dry ingredients and mix in, still on a low
speed and scraping down the sides of the bowl to make sure all the ingredients
are well incorporated. Add the rest of the milk mixture and beat again on a
medium speed until the batter is smooth, then stir in the chopped cherries by
hand, making sure they are evenly distributed throughout the batter.