This morning seems like a chilly, BUT DRY morning at The Glen House.
Yesterday, the spring clean continued into the pantry; I seem to have gathered a rather large collection of spotted, stripped, floral, shiny cake cases!
For those of you that don’t know, I’m not a cupcake fan, I’ll stick to fairy cakes thank you! I firmly believe they should be simple little cakes with sultanas or chocolate chips…
Continuing my tidy, I came across a packet of morello cherries in kirsch, that I’d bought before Christmas (why)!
I thought I could use my favourite muffin recipe, to use up the cherries and a few of the paper cases. The recipe is one I’ve been using for years and is from this fun little book.
75g brown sugar
100g plain flour
2 teaspoons baking powder
1 tablespoon cocoa powder
125g icing sugar
1 tablespoon cocoa
1 teaspoon hot water
Preheat the oven to 190°/ gas mark 5 or turn your Rayburn off!
Cream the butter and sugar, then add in the egg. Sift in all the dry ingredients and then add the milk. It’s so quick and easy! If I’m making large muffins, I would double these quantities.
I spooned some mixture into the paper cases and then popped a couple of cherries in, then covered them with another couple of spoons of mix.
Within 10 mins these little muffins are done. I finished them off with the butter icing (beat the icing sugar and butter until smooth, then add the cocoa and water) and a few more cherries.
There was a nice little surprise in the middle. However next time I would mix the cherries through the batter….