|Tart and somewhat sweet to remove the guilt|
These are called Hopey’s sour cherries cupcakes, in honor of my girl’s first baking attempt. It may seem weird that the first baking project to prepare for a life overseas should be something so unessential but then, life is all about choices isn’t it?
Rice and bread may be the most important part of a meal especially when far away from home but there are always the little surprises to jazz up the monotonous grind. Whether she opts to stay or not, I hope she will remember that the occasional rainbow still shines after gloomy and toilsome days.
Hopefully this recipe will be the springboard for friendship and get-togethers with people she cherishes in a far away land.
Makes 30 small cupcakes.
150g plain flour
1 Tbsp baking powder
30g almond meal
1/8 tsp salt flakes
125g butter, softened
90g brown sugar
sour cherries for garnish
Preheat the oven to 170C.
In a bowl, mix flour, powder, meal and salt.
In a mixing bowl, cream butter and sugar.
Add eggs, one at a time.
Add flour, alternating with milk and whisk.
Spoon the batter to prepared cupcake liners.
Top each cupcake with 5 cherries.
Bake at 170C for about 27 minutes.
Cool the cakes on a rack.