Italian Amarena Cherry Cupcakes


120 g butter
3 eggs
130 g sugar
1/2 tsp lemon zest
200 g self-rising flour
60 ml milk
12 Italian Amarena Cherries (I used Toschi)

to sprinkle:
icing sugar
Fresh 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 ©


  1. Buona la confettura d'amarena!!!
    Alla prossima

  2. That looks awesome. A cup of Latte to go with the cupcakes... mmmmmm. :)

  3. Very attractive cupcakes,stunning.

  4. I've just written a blogpost about Maraschino cherries and I'll soon be soaking cherries in Maraschino liqueur - I might try your recipe with my spirited cherries! Here's my post in case you're interested:

  5. Yummy! I have a query - my daughter is allergic to milk but I would really love to make cupcakes that she can eat. Do you think using margarine (e.g. Olivani) instead of butter would work for cupcakes?
    PS I really enjoy reading your blog :)


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