Tuesday, September 28

Cherry & Almond Cupcakes

 Like I said i'm still trying to update all the stuff i made over the summer. I got this recipe from my new favorite cook book: Cupcake Heaven: Hundreds of divine recipes to take you to baking paradise, Edited by Jennie Milsom.

For the cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups all-purpose flour
3 tbs. ground almonds
3 tsp. baking powder
4 large eggs
2 tbsp. cherry syrup

For the frosting
3 cup confectioners’ sugar, sifted
1 cup (2 sticks butter)
Pinch of salt
12 bottled maraschino cherries with stems

1. Preheat the oven to 350F. Place 18 paper baking cup in muffin pans.

2. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth, about 2-3 minutes. Spoon the Batter into the cups.

3. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

4. To make the frosting, beat the confectioners’ sugar, butter, and salt in a medium bowl with an electric mixer until smooth. Add a few drops of food coloring and beat until well combined. Spread the frosting onto the cooled cupcakes, and garnish each with a cherry.



No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...