- Preeti Shridhar
Cherry Almond Cupcake
Market is flooded with cherries these days. The weather is also pleasant. So there is no excuse for not baking these delicious Cherry Almond Cupcakes.
Enjoy them with a cup of Coffee. Ideal for kids too after a hectic online schedule.
This recipe gives 9 Cupcakes.
I have used raw sugar as I don't use white sugar at all. Feel free to replace it with castor sugar.
Keep the yogurt on a sieve for sometime to drain off all liquid. We are looking for thick yogurt here..
All ingredients should be at room temperature.
Flour 90 gms
Butter 40 gms
Oil 25 gms
Raw Sugar 80 gms
Thick Yogurt 40gms
Baking Powder 1/4 tsp
Lemon zest 1 tsp
Vanilla Extract 1 tsp
Cherries 10 quartered
Almomds Sliced 2 tbsp
Whisk flour and baking powder with a fork or sieve it.
Line your cupcake tray with paper or silicon moulds.
Toss the cherries in a tsp of flour.
Beat butter with a hand mixer for a minute.
Now add in sugar and oil.
Beat till light and fluffy ...say for three minutes.
Now add in the egg and beat for a minute.
Add vanilla extract and lemon zest.
Add the dry ingrediens in 3 batches alternately with yogurt.
The first and last addition has to be dry ingredients.
Mix lightly with a spatula.
Fold in 3/4 of cherries.
With a spoon scoop the batter in cup cake moulds.
Fill the liners no more than 3/4...leaving some space for them to rise.
Press remaining cherry and almond slices .
Bake at 160 degrees Celsius for 20 - 22 minutes , till a skewer inserted comes out clean.
After a minute remove the cupcakes from the tray and let them cool on the wire rack.
Since the weather is moist and warm ,I prefer to referigerate whatever is left at the end of the day.