Cherry Cup Cakes

cherry cup cakes

Cherry Cup Cakes

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These are deep, muffin-style cup cakes.
Servings: 12 cup cakes
Calories: 318


  • 6 oz butter at room temperature
  • 6 oz golden caster sugar
  • 3 medium eggs
  • 6 oz self-raising flour sifted
  • 2 1/2 oz pack dried cherries
  • 2 tbsp milk


  • 8 oz golden icing sugar
  • 3 tbsp lemon juice


  • Line a 12-hole muffin tin with paper muffin cases.
  • Put the butter and sugar into a bowl and cream together until pale, light and fluffy. Beat in the eggs, one at a time, folding in 1 tbsp flour with the last egg if the mixture appears to be starting to curdle.
  • Set aside 12 dried cherries for decoration. Fold the remaining flour and cherries into the mixture, together with the milk, until evenly combined.
  • Spoon into the cases and bake at 190°C (170°C fan oven) mark 5 for 15 - 20 minutes until pale golden, risen and springy to the touch. Transfer to a wire rack to cool.
  • To make the icing, sift the icing sugar into a bowl and mix in the lemon juice to give a smooth icing with a dropping consistency. Spoon on to the cakes and decorate each one with a dried cherry.
Calories: 318 kcal
Carbohydrates: 48 g
Protein: 4 g
Fat: 13g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 72 mg
Sodium: 120 mg
Potassium: 41 mg
Fiber: 1 g
Sugar: 36 g
Vitamin A: 628 IU
Vitamin C: 1 mg
Calcium: 20 mg
Iron: 1 mg
Dishes Cakes, Cupcakes
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