Baking: Fresh Cherry Cupcakes

This recipe was one of the more popular cupcakes from the old blog so I decided to try it again with a slight twist like the other ones I’ve been revamping for this blog (see these other cupcakes). The people I’m close with now are much different than the ones I previously was before so I figure making these cupcakes again, especially if  I make them with a twist, aren’t recognizable to people now. 


(adapted from here)

1/2 cup sugar
1/4 cup butter
1 egg
1 teaspoon vanilla extract
3/4 cups flour
1/2 teaspoon baking powder
a pinch of salt
1/2 cup chopped cherries
1-2 tablespoons milk, if needed
1 cup greek yogurt
1/2 cup chopped cherries
20 g honey

1. Preheat oven to 350 degrees F.
2. Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 2-3 minutes.
3. Add eggs and vanilla extract and mix until combined.
4. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed.
5. Add in chopped cherries and mix until combined. At this point, the cherries most likely have enough liquid that you don’t need to add any milk to the batter. If you batter seems dry and is not like typical cake batter, then add milk 1-2 tablespoons at a time, beating until incorporated.
6. Pour into cupcake liners, approximately 2 heaping tablespoons worth, and bake for 20-25 minutes or until cake is set.
7. While the cupcakes are baking, mix together the yogurt, chopped cherries, and honey together. It should be decently sweet, but still sour.
8. Once the cupcakes are cooled, frosted with the yogurt frosting.



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