Cherry Cupcakes

Having been around since the early 19th century, the petite sweet treat has tremendously increased in popularity in recent years. The name is believed to have come from the old ways of measuring ingredients by cups. There are countless variations, but the recipe for the basic cupcake remains the same. From the classic vanilla or chocolate to bitter coffee and then to sour lemon, there is something for everyone.

Ingredients (Yield 4)
Unsalted butter, room temperature 40g
Granulated white sugar 45g
1 large egg
1/3 teaspoon vanilla essence
Self-raising flour 70g
A pinch of salt
Milk 20ml
4 or 5 Chopped glaced cherries

Method
1.) Preheat the oven at 177 degree Celsius.
2.) Using a mixer, cream the butter with sugar until light and fluffy.

3.) Add in the egg, beat well after each addition of egg and beat in the cherries and vanilla essence.

4.) Sift the flour with the salt. On low speed, alternately add the flour and milk.

5.) Fill the batter into muffin cups. Fill to about half full of the cup.

6.) Bake for about 18 to 20 minutes or until a toothpick inserted in the center comes out clean.

Sensory evaluation
Taste: Sweet
Aroma: Sweet "cakey" aroma
Texture: Crumbly, soft and cherries were chewy