Sunken Cherry Cupcakes
Why ask for a cherry on top when you can have a cherry in the middle? Bake these easy-to-make cupcakes outside the cherry season, too, by having a supply of cherries on standby in the freezer with the stems and pits removed.
Servings Prep Time Cook Time 24 cupcakes 35 minutes 20-25 minutes
Servings Prep Time 24 cupcakes 35 minutes
Units: Metric US Imperial
Instructions Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners. Using electric beaters, beat the butter, sugar, grated lemon zest, and kirsch in a bowl until mixture is pale and creamy. Gradually stir in the eggs. Sift in 1 1/2 cups of the flour. Stir until combined. Place remaining flour on a deep plate. Make sure cherries are dry, then toss them in the flour. Carefully stir the cherries into the cake mixture. Fill the paper cases two-thirds full with mixture. Bake for about 20 to 25 minutes until golden brown. Place pans on a wire rack and leave muffins to cool. Serve with whipped cream, if liked, on the day of baking.