• sandrabrandalise


COOKBOOK: ABC Delicious Baking

A vanilla cupcake is always delicious, but when you add cherry icing on the top you have an extra deliciousness that you can’t get enough of!

Hope you enjoy!


Makes 12

185g plain flour, sifted

185g caster sugar

3 teaspoons baking powder

1 tablespoon of vanilla extract

80g unsalted butter, softened

1/2 cup (125ml) buttermilk

3 eggs


240g cherries, drained (reserve syrup)

125g icing sugar, strawberry

125g icing sugar, plain

125g unsalted butter, softened

Preheat oven 170C. Line a 12 hole muffin tray with paper cases.

Place flour, sugar, baking powder, vanilla, butter and a pinch of salt in an electric mixer and beat on low for 5mins or until it resembles coarse breadcrumbs.

Add the buttermilk & eggs and beat to combine. Increase the speed to medium and beat until smooth.

Pour batter into the cases, filling two thirds full, and bak for 20-25mins.

Remove from oven and allow the cupcakes to cool of on a cooling tray.

Meanwhile, for the icing, puree 50ml of the cherry syrup along with the cherries (leaving 12 cherries to the side for decoration).

Beat sugar and butter on medium speed until smooth, increase to medium-high and beat 5mins or until pale and fluffy. Spoon in the cherry puree (spoonful by spoonful, you may not need to add the full amount) and beat until all is combined.

Spoon the icing into a piping bag fitted with your favourite nozzle and pipe over the cupcakes, or spread the icing sugar over each with a palette knife. Top each cupcake with a cherry.

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