120 g butter
130 g sugar
1/2 tsp lemon zest
200 g self-rising flour
60 ml milk
12 Italian Amarena Cherries (I used Toschi)
icing sugarFresh As Blackcurrant powder
Makes 12 cupcakes
Preheat the oven to 175°C. Line a 12-muffin tray with cupcakes paper cups.
Melt the butter in a jug, either in the microwave or in the oven (while the oven is warming up for the cupcakes). Place the eggs and sugar in a mixing bowl and whisk, using an electric beater, until the mixture looks light and pale yellow in colour. Slowly add the melted butter and the lemon zest. Keep beating at a low speed now; add half of the flour followed by half of the milk. Add the rest of the flour and milk and keep beating making sure that there are no lumps. Divide the mixture between the 12-cupcake cases and add one cherry on top of each cupcake, pressing it down lightly.
Bake for about 18-20 minutes, until golden brown at the top. You can also check by inserting a toothpick into the cupcakes: if it comes out clean the cupcakes are ready. Remove the cupcakes from the tin and let them cool down. Mix the icing sugar with the Fresh As Blackcurrant powder and dust the top of the cupcakes.
Photos and Recipes by Alessandra Zecchini ©