Mini Cherry Cupcakes Recipe

This time I have a fruity twist on the classic cupcake recipe for you. These are mini cupcakes, half the normal size and the sponge is flavoured with apple juice and cherries.

They are topped with buttercream icing and have a whole cherry as a decoration.

Cute and excellent for parties, these are a sure-fire hit and are bound to vanish quickly.

Mini Cherry Cupcakes

Serves: 24

Ingredients:

125g (4 oz) butter, softened
125g (4 oz) caster sugar
2 eggs
150g (6 oz) self-raising flour
4 tbsp apple juice
8 cherries, pitted and chopped

For the Topping:

100g (3 1/2 oz) butter, softened
200g (7 oz) icing sugar
24 whole cherries (with stalks)

Method:

Cream together the butter and caster sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Sift in the flour and then stir in the apple juice. Add the cherry pieces and gently fold in to combine.

Line the wells of two 12-hole muffing tins with mini paper cake cases. Divide the batter between the paper cases, filling them about 2/3 full. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for 20 minutes, or until the cupcakes are golden brown on top and springy to the touch. Remove from the tin and set aside on a wire rack to cool.

For the icing, cream together the butter and sugar until smooth and firm. Top each cake with the icing and immediately decorate with a whole cherry.

Refrigerate for at least an hour to allow the icing to harden before serving.

For more classic baking recipes, see the Celtnet Baking recipes and baking information page.