Cherry Pie Muffins
1 hr 40 min.
- For the cupcakes
- ⅔ cup butter
- ⅔ cup sugar
- 1 egg
- ½ tsp Almond extract
- 1 ⅔ cups all-purpose flour
- 2 ½ tsps Baking powder
- ½ tsp baking soda
- 1 pinch salt
- 1.333 cups plain Yogurt
- 1.333 cups sweet dried cherry
- To decorate
- powdered sugar
- 2 ¼ cups red Sugar paste
- 5 Tbsps Apricot Jam (warmed)
- 2 ¼ cups light brown Sugar paste
- 2 ½ cups powdered sugar
- 2 Tbsps lemon juice
- hot water
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a muffin tin.
Beat the butter and sugar in a mixing bowl until soft and light. Gradually beat in the egg and almond extract until smooth.
Sift in the flour, salt, baking powder and bicarbonate of soda and stir into the egg mixture with the yoghurt until just combined. Gently stir in the cherries.
Spoon into the tins and bake for 20-25 minutes until golden and risen. Cool in the tins for a few minutes, then place on a wire rack to cool completely.
To decorate: dust your hands with icing sugar and roll small pieces of the red sugarpaste into small balls; about 10-14 for each cake.
Brush the top of the cakes with melted jam and attach the sugarpaste balls. Reserve 12 balls for the top of the cakes.
Roll out the brown sugarpaste on a surface dusted with icing sugar. Cut 12 broad strips for the outside 'piecrust'. Brush one side of the strips with jam and attach around the top edges of the cakes.
Cut the remaining brown sugarpaste into thin strips and lay across the top of the cakes in a lattice pattern.
Sift the royal icing sugar into a bowl. Beat in the lemon juice and beat well until thick and smooth. Add a little hot water, beating again until thick and smooth.
Put into a piping bag and pipe on top and around the edges of the cakes, as in the photo. Place a red sugarpaste ball on top and leave to set.