I prefer sweet to savoury and love anything with chocolate, salted caramel or honeycomb, but that doesn’t always appeal to everyone else.
After a few weeks of baking treats that I know I would love, I decided to bake some cupcakes just for my dad and with some gingham style cases that I got for Christmas, I was inspired to do a traditional recipe that is a firm favourite.
Usually baked as a loaf, these cherry and lemon cupcakes have subtle hints of lemon rind and chunky pieces of glace cherry, top with a tangy lemon icing. Put as much or as little icing as you like and finish it off with half a cherry.
The recipe is below if you fancy giving it a go. Happy Baking!
Cherry & Lemon Cupcakes – makes 12
For the cupcakes:
125g butter (Flora Freedom to make it dairy free)
125g caster sugar
Grated rind of 1 lemon
2 tablespoon of lemon juice
2 large eggs
125g glace cherries, halved
175g plain flour
1 teaspoon of baking powder
For the icing:
125g icing sugar
1-2 tablespoons of lemon juice
Glace cherries to decorate
Preheat the oven to 160°C and line 1-2 cupcake trays with your cupcake cases
Cream the butter, sugar and lemon rind together until really light
Beat in the eggs little by little, keeping the mixture stiff
Fold into the mixture the cherries, baking powder and flour
Then add 2 tablespoons of lemon juice and mix well
Divide your mixture between the cupcake cases and pop into the oven to bake for approx. 20-25 minutes
Leave them to cool before transferring to a wire rack and decorating
For the icing, mix the icing sugar with 1-2 tablespoons of lemon juice
Drizzle over the cake and top it off with a glace cherry