Rum and Black Cherry Cupcakes with Chocolate Frosting
Rum + Black Cherries + Chocolate frosting = Heaven…
I have made this cupcakes a few times, fine-tuning the recipe each time and I am now ready to share it with you 🙂
It’s a sunny but cold day here in Shanghai. How are you guys doing? I am SUPER excited about my upcoming trip to Japan. will be spending Chinese New Year traveling around Kiushu area, between Samurai houses, hot springs and lots of sushi!!! Can’t wait!
But now let’s bake!
Ingredients (makes 5 cupcakes – yes I know that’s a odd number…but these quantities just get me moist and tasty cakes, just the number is odd..)
- 1 cup all purpose flour
- 1 egg
- 1/4 cup unsalted butter
- 1/3 cup granulated sugar
- 1/4 cup rum
- 2 tbsp. whole fat milk
- 1 tsp baking powder
- chocolate frosting
- 1/2 cup black cherries in heavy syrup
- 1/2 tsp vanilla extractIn a bowl of your electric mixer cream butter and sugar. Crack in the egg and beat until incorporated.
Add the rum and vanilla extract
Slowly add the flour and baking powder, stirring gently.
If the batter is too thick, add a few tablespoons of milk
Grab your cherry in heavy syrup
Fill muffin cups by a 1/3 and place 2 cherries in the center
cover with the remaining batter to fill in each cup by 3/3
Bake at 180 C for about 20-25 min. Remove from the oven and let cool completely
Decorate them with chocolate frosting