Cherries make good presentation on any kinds of cake because of their brillant colour. As there was an abundant of cherries at home then, so here are some cherries bakes. Cherries are a good source of potassium, which helps to stabilise the heartbeat and keep the skin healthy.
Recipe adapted from <Favourite Cupcakes and Cheesecakes> by Anthony Carroll
1 cup butter, softened
1 cup caster sugar
1/2 cup milk
1 1/2 cups self-raising flour, sifted
1 tablespoon kirsch liqueur
1/4 cup cocoa powder
100g fresh cream
12 fresh cherries ************************
1. Preheat oven to 160 degrees C. Line a 12-cupcake pan with cupcake papers. In a medium-size bowl, lightly beat the egges, add butter and sugar, then mix until light and fluffy.
2. Add milk, flour and cocoa powder and stir to combine. Beat with an electric mixer for 2 minutes, until light and creamy, then fold through kirsch liqueur.
3. Divide the mixture evenly between the cakes papers. Bake for 18-20 minutes until risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before icing.
4. Meanwhile, whip cream until stiff peaks form, then top each cake with a dollop of cream and a fresh cherry.
Note : I increased my baking time to 30 minutes. I guess my oven heat is not even coz by 20 minutes, the cupcakes were still not cooked.
H E L L O !
Eat What Tonight
My name is Joyce, author of Eat What Tonight. Spending time in the kitchen has been one of my greatest therapeutic passion thus far even though I couldn't do it on a more often basis than I wish I could. I do not prized myself as a great cook or baker, after all I am a one-woman show in the kitchen and blogging scene. Nevertheless, I hope this little space of mine can aspire anyone like myself to appreciate and enjoy the best of oneself's efforts in every single home made dish.