Cherry Blush Cupcakes
Servings
24serves
Cook Time
20minutes
Servings
24serves
Cook Time
20minutes
Ingredients
Frosting
Instructions
  1. Line 2 x 12 hole patty pans with paper cases.
  2. Beat butter, essence and sugar in a bowl with an electric mixture until light and fluffy. Add eggs, one at a time, beating between additions. Stir in flour, almond meal and combined milk and sour cream. Fold in cherries. Divide batter among paper cases.
  3. Cook in moderate oven, 180c, for 20 minutes, or until cooked when tested. Stand in pan for 5 minutes before cooling on a wire rack.
  4. To make frosting, beat in a large bowl with electric mixer until light and fluffy. Gradually beat in icing sugar mixture until well combined. Tint pink with food colouring.
  5. Using a 1 cm fluted tube, pipe frosting onto cakes. Top with cherries.