To assist with the birthday celebrations of My Diverse Kitchen I've made cherry cakes, an adaptation of fairy cakes from 'Kylie Kwong Recipes & Stories'. I substituted part of the butter content for cream cheese, added a touch of rose water to enhance the perfume and lowered the cooking temperature for some super simple, super scumptious party food!
Cherry Cheese Cupcakes
400 g small black cherriesPit cherries, leaving about 25 intact.
150 g unsalted butter, soft
110 g cream cheese, soft
190 g castor sugar
340 g self-raising flour
250 g milk
5 g vanilla extract
1 g rose water
Cream butter, cream cheese and sugar until pale.
Add eggs one at a time then alternate adding remaining dry and wet ingredients.
Spoon a tsp of batter into the bottom of 25 cupcake patties.
Place 3 pitted cherries on top, 3/4 Tbsp of batter then a whole cherry in the centre of each.
Bake at 180ºC for 17 minutes.