1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract
4 tbsp. chopped candied cherries
1. Preheat the oven to 350F. Combine all ingredients (except for cherries) in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Fold in chopped cherries with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool for 30 minutes.
For the icing:
2 1/2 cups confectioners/icing sugar
2 tbsp. lemon juice
4 tbsp. chopped fresh cherries
18 fresh cherries with stems (if desired)
2. In a small bowl sift in icing sugar. Slowly pour in lemon juice while stirring until the mixture is firm but spreadable. Stir in chopped cherries. Spread or pipe over each cupcake. Top with a cherry, if desired.
Makes approximately 18 cupcakes
PS Don't you just love this picture?! The pretty little muffin cup, the pink frosting, the cherry on top...it just makes me feel happy inside!
No comments:
Post a Comment