Thursday, 30 June 2011

Rich cherry and almond cupcakes

Ingredients :-

Butter - 125 gms
Castor sugar - 1 1/2 cups
Self raising flour - 2 cups
Eggs - 3
Lemon juice - 1 tbsp
Glace cherries - 1/2 cup
Baking powder - 1 1/2 tsp
Almonds - 8 tbsp

Method :-

Beat butter until thick and creamy, add the sugar slowly, beating continuously.Add the lemon juice and the eggs one at a time and beat well after each addition.
Sift flour and baking powder together and beat into egg mixture. Cut the cherries and the almonds into halves and add half of it and mix thoroughly.
Spoon the mixture into twelve well-greased, deep patty tins, sprinkle some of the cherries and almonds on top of each cup cake. Silver balls and raisins can also be sprinkled. Bake in a moderately hot oven for 18 to 20 minutes, or until cooked. Serve fresh.

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