Cherry Cupcake

A quick and easy recipe for cherry cupcakes. The cherries can be replaced by frozen blueberries or cranberries.

Yield: 12 cupcakes

Ingredients:

• 2 cups (500 mL) unbleached all-purpose flour
• 2 c. tsp (10 mL) baking powder
• 1/2 c. tsp (2 mL) salt
• 1/2 cup (125 mL) sugar
• 1/2 cup dried cherries (I use the brand Costco Kirkland signature)
• 2 large eggs
• 1 cup (250 ml) milk
• 1 teaspoon vanilla extract
• 5 tablespoons vegetable oil or melted and cooled butter

Icing sugar (royal icing):

• 200g powdered sugar
• 1 egg white
• 1 teaspoon lemon juice
• unsweetened shredded coconut

Steps:

1. Preheat oven to 400 ° F (200 ° C). Grease a muffin pan or paper boxes available in each cavity.
2. In a large bowl, sift together the flour, baking powder and salt. Stir in the sugar and cherries.
3. In a small bowl, beat the eggs and then whisk in the milk, oil and vanilla extract.
4. Stir the wet ingredients to the dry ingredients, do not over mix. Fill two-thirds of greased muffin cups. Bake 18 to 20 minutes or until the muffins have risen and are golden.
5. When the cupcakes are cooked, remove from oven and let stand for several minutes. Turn out onto a rack to cool.

Frosting:

1. Mix the egg white and sugar with a spatula. It gets a white cream.
2. Add lemon juice and continue beating rapidly.
3. Once the cupcakes cooled, drizzle with either a knife or dipped directly into the bowl.
4. Sprinkle some unsweetened shredded coconut on top.