Eggless Fresh Cherry Cupcakes
It seems like eternity since I last posted a cupcake. Last month I laid my hands on fresh cherries which were literally on the verge of exit from the market. Yet they were picked by husband because he got tempted to eat them. Once home, the temptation vanished in thin air. So after watching them daily for 2 to 3 days, I decided to use them for making cherry sauce to top my little one's biscuits, chapatis, bread. But the cherries were slightly tart and my heart did not let me soak them in sugar to make a sugary sauce.
So I thought of this recipe...It turned out very nice, soft moist cupcakes, that retained their moistness and freshness for a long time.. they stayed that way for atleast 1 week in refrigerator.
Ingredients
1 cup fresh cherries roughly chopped (cored)
1 cup All purpose flour
3/4 cup Buttermilk
1 1/4 cup sugar
1 cup Canola Oil/ Olive Oil / Softened butter
1 tspn baking powder
1 pinch baking soda
Method
1) In a large bowl, add the chopped cherries and 1/4 cup sugar. Let them stand until used.
2) In another large bowl, add sugar, buttermilk and oil and beat it
3) Sift the flour, baking powder and soda.
4) Add the cherries along with the water to the flour mixture and gently mix
5) Add this cherries and flour mixture to the buttermilk mixture and gently mix. Ensure there are no lumps formed.
) Preheat the oven to 180c for 5 min
7) Now pour the cake batter to the lined cupcake tin. Bake for 12 to 15 min or until the cake is cooked in the centre. It may take upto 20 min depending on the cherries and the amount of time they take to cook
Serve this with vanila icing or vanilla sauce
So I thought of this recipe...It turned out very nice, soft moist cupcakes, that retained their moistness and freshness for a long time.. they stayed that way for atleast 1 week in refrigerator.
Ingredients
1 cup fresh cherries roughly chopped (cored)
1 cup All purpose flour
3/4 cup Buttermilk
1 1/4 cup sugar
1 cup Canola Oil/ Olive Oil / Softened butter
1 tspn baking powder
1 pinch baking soda
Method
1) In a large bowl, add the chopped cherries and 1/4 cup sugar. Let them stand until used.
2) In another large bowl, add sugar, buttermilk and oil and beat it
3) Sift the flour, baking powder and soda.
4) Add the cherries along with the water to the flour mixture and gently mix
5) Add this cherries and flour mixture to the buttermilk mixture and gently mix. Ensure there are no lumps formed.
) Preheat the oven to 180c for 5 min
7) Now pour the cake batter to the lined cupcake tin. Bake for 12 to 15 min or until the cake is cooked in the centre. It may take upto 20 min depending on the cherries and the amount of time they take to cook
Serve this with vanila icing or vanilla sauce
Comments
Sowmya