Cherries are coming into season now. The heady floral scent of ripe organic cherries entices me to take a handful home. I always equate cherries with summer. As a child, I would sit at the kitchen table in checkered shorts and singlet, watching my mother prepare dinner for us in the sweltering heat. All the while, deliciously cold black cherries would be disappearing between my lips with nothing but the pits and stems as proof.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
2 eggs
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.
Posts
I love the title of your post :D These little cakes look great. When is the party!
ReplyDeleteI liked the hint of cherries in your cupcake with the telltale stems peeping out.:)
ReplyDeleteKeep seeing Kylie Kwong on TV.
Thanks for celebrating with me.