Sunken Cherry Cupcakes
Why ask for a cherry on top when you can have a cherry in the middle? Bake these easy-to-make cupcakes outside the cherry season, too, by having a supply of cherries on standby in the freezer with the stems and pits removed.
| Servings | Prep Time | Cook Time |
| 24cupcakes | 35minutes | 20-25minutes |
| Servings | Prep Time |
| 24cupcakes | 35minutes |
| Cook Time |
| 20-25minutes |
Ingredients
- 18 oz sweet or sour cherries pitted, stems removed
- 3/4 cup butter
- 3/4 cup superfine sugar
- 1 tsp lemon zest grated
- 1 tbsp kirsch
- 4 eggs
- 2 1/4 cups self-rising flour
Servings: cupcakes
Units:
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Ingredients
Servings: cupcakes
Units:
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Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
- Using electric beaters, beat the butter, sugar, grated lemon zest, and kirsch in a bowl until mixture is pale and creamy.
- Gradually stir in the eggs. Sift in 1 1/2 cups of the flour. Stir until combined. Place remaining flour on a deep plate. Make sure cherries are dry, then toss them in the flour.
- Carefully stir the cherries into the cake mixture. Fill the paper cases two-thirds full with mixture.
- Bake for about 20 to 25 minutes until golden brown. Place pans on a wire rack and leave muffins to cool. Serve with whipped cream, if liked, on the day of baking.
