When I had bought this box of cherries ( the dark ones ), I had tried out two baked dishes with it, the Cherry Clafoutis and these Cherry Cupcakes and the remaining, were very good to eat as such. I saw this recipe here for Cherry Cake and I have made an eggless version with it. This recipe uses both plain flour and almond meal for making the cake and since I had almond meal with me, I did the same and this is the first time I used it in baking. The cakes turned out really good, you can taste the almond meal in the cakes, and if you can't find cherries, you can use other berries in its place..
Need To Have
- All Purpose Flour/Maida - 1/2 cup + 3 tablespoons
- Almond Meal - 1/4 cup + 1 tablespoon
- Baking Powder - 1 teaspoon
- Pitted And Quartered Cherries - 1/2 cup
- Butter - 2 tablespoons
- Oil - 2 tablespoons
- Chia Seed Powder - 1 tablespoon
- Brown Sugar - 1/2 cup
- Milk - 1/4 cup + 1 tablespoon
- Vanilla Extract - 1 teaspoon
- Salt - 1/8 teaspoon
- Cherries - 9, pitted and halved
Original recipe here
Soak the chia seeds powder in 3 tablespoons water for about 10 minutes. Melt the butter, add the oil, soaked chia seeds, sugar, milk, vanilla extract and salt and mix together well.
Mix together the flour, almond meal and baking powder and add it to the mixed wet ingredients and mix well. Add the 1/2 cup cherries and fold in gently.
Grease and line a cupcake pan and spoon in the batter ( 3/4th full ) and bake in a preheated oven at 190 C for 20 to 25 minutes. After 7 minutes of baking, remove the pan, arrange the halved cherries as shown and put it back into the oven and bake for the remaining time.
Depending on the sweetness of the cherries add more sugar if needed.
Oven timings vary, so keep an eye.
The above quantity gives you 6 big cupcakes.
If you don't like the taste of almond meal, then use only plain flour and do the cupcakes.