Individual Cherry Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
24
- For the cupcakes
- 0.333 cup butter
- 0.333 cup caster sugar (superfine)
- 2 eggs (beaten)
- ½ tsp Almond extract
- ½ cup self-rising flour
- ½ cup Candied cherry (chopped)
- For the frosting
- ⅞ cup powdered sugar
- 2 tsps hot water
- For the decoration
- 24 fresh, whole Cherries
Preparation steps
1.
For the cupcakes: heat the oven to 180C, 350F, gas 4. Place paper cases in a 24 cup mini muffin tin.
2.
Beat the butter and sugar until light and fluffy. Gradually add the eggs, a little at a time and beat well.
3.
Sift in the flour and gently fold into the mixture. Stir in the almond extract and candied cherries.
4.
Spoon into the paper cases and bake for 12-15 minutes until golden and springy to the touch. Place on a wire rack to cool.
5.
For the frosting: sift the confectioners' sugar into a bowl and stir in enough hot water to make a thick frosting.
6.
Spread a little frosting on each cake and top with a fresh cherry.
