Sweetheart Cherry Cupcakes

Cupcakes are really popular these days. I think they always have been, but lately it seems they have been more popular than ever . . .

I mean . . . who wouldn't like a cupcake??? It's a tiny cake, just for you!!



All kinds of flavours. Filled. Iced or not, and usually covered with sprinkles of one variety or another.



I always make cupcakes for Valentines Day. I've done so since my children were small and they each wanted something to take to school for their class as a treat. Cupcakes were the logical choice as I could make tons and the kids could help me decorate them. They were also very easy to transport and didn't need cutting up when they got there. Each child had their own individual cake. What could be better??



Habits like Valentines Cupcakes are very hard to change. I still find myself baking them every year for the holiday, except now, I have no children here at home to give them to. Poor ♥Todd♥ ends up having to eat them all.

Poor Todd indeed. I've never seen a man suffer with so much pleasure before . . . in fact I think he's suffering right now!



*Sweetheart Cherry Cupcakes*
Makes 12
Printable Recipe

Irresitable and utterly girly. You can tint the icing pink if you like. I prefer to keep it white though and then decorate them with all sorts of bits and baubles!

115g butter, at room temperature
115g caster sugar
2 large free range eggs
100g self raising flour
2 TBS milk
1/2 tsp almond extract
1/2 tsp vanilla extract
12 to 15 glace cherries, chopped

Vanilla buttercream:
140g icing sugar, sieved
2 TBS softened butter
1/2 tsp vanilla extract
2 TBS milk

Decorations as desired

Pre-heat the oven to 175*c/350*f. Line a 12 cup medium muffin tin with paper cases. Set aside.

Cream the butter and sugar together for the cakes until fluffy. Beat in the eggs, one at a time. Fold in the flour along with the milk, and extracts. Mix until smooth. Stir in the chopped cherries. Divide the batter equally amongst the muffin cups. Bake for 15 to 17 minutes, or until well risen and a toothpick inserted in the centre of one comes out clean. Remove to a wire rack to cool completely as soon as you can handle them. Don't allow them to sit in the muffin tin for too long or they will become soggy.

Once they are completely cooled, make the icing. Beat together the icing sugar, butter, vanilla and 1 TBS of the milk, until smooth and creamy, adding the additional TBS of milk only if needed.

Spread the frosting over the tops of the cooled cupcakes and sprinkle with whatever decorations you wish to use, or leave plain.