My mother-in-law tells me “Cherries make you cheerful”. And they do. Did I mention I love cherries. Happy Dance!
This all leads me to Tuesday and a co-worker of mine bringing in a large crate of cherries. Her husband is an organic fruit buyer. Of course I take more than my share. Not that anyone was complaining since I seem to bring then lots of goodies that I make. But, what to do with all of these cherries.
Lets start with some cherry cupcakes adapted from One Perfect Bite. This recipe is great, it incorporates a couple of the random flours that I have been accumulating over the past six months and it’s chocolaty. However, this might be the last sweet thing I make for a while, hubby is determined that we go on a diet. We’ll see how long that lasts. The next cherry recipe will be savory.
- 3/4 cup whole-wheat pastry flour
- 3/4 cup cake flour
- 1/2 cup unsweetened cocoa powder
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup low-fat buttermilk
- 1-1/2 cups chopped pitted cherries
- 6 ounces reduced-fat cream cheese at room temperature
- 1 /2 cup fat-free sour cream
- 1 cup packed confectioners’ sugar
- Preheat oven to 350 degrees F.
- Line 12 (1/2-cup) muffin cups with paper liners.
- Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl.
- Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined.
- Beat in egg and vanilla until well combined.
- With mixer on low, alternately mix in dry ingredients and buttermilk, starting and ending with dry ingredients and scraping sides of the bowl as needed, until just combined.
- Fold in chopped cherries until just combined.
- Divide batter among prepared cups (they will be full).
- Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes.
- Transfer to a wire rack and let cool completely.
- Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer until smooth.
- Refrigerate frosting until very cold, about 2 hours.
- Garnish with a cherry on top.
- Yield: 12 cupcakes.