
Cherry Cup Cakes
These are deep, muffin-style cup cakes.
Ingredients
- 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
ICING
- 8 oz golden icing sugar
- 3 tbsp lemon juice
Instructions
- 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