It's cherry season! The cherry trees in southwestern France have been especially fruitful this year, so here's a recipe to help you use them up. These cherry vanilla cupcakes are a good alternative to the more traditional clafoutis, and are sure to please family and friends!
Cupcakes à la cerise
200g flour 1/2 teaspoon salt
1 teaspoon dry yeast 200g sugar
200g butter 2 teaspoons vanilla extract*
4 eggs 16 cherries (30 for mini-cupcakes)
15g powdered sugar
1. Preheat the oven to 180°C (therm 6). Mix the flour, salt, and dry yeast in a bowl and set aside. Put the sugar, butter, and vanilla extract into another bowl and whisk together until the mixture becomes pale and creamy. Add the eggs one by one while continuing to beat.
2. Add little by little the salt, yeast and flour mixture with a sifter. Beat together for another 2 or 3 minutes. Distribute the cupcake mixture until the papers are about two-thirds full.
3. Rinse the cherries. Delicately dry them off and place the cherries (with the stem) about a half of a centimeter into each cupcake paper. Put into the oven for about 15 to 20 minutes depending on the size of the cupcake.
4. Take the cupcakes out of the oven and let cool. While no icing is necessary, feel free to sprinkle on some powdered sugar.
*For a more pronounced flavor, replace the vanilla extract with vanilla bean.
-From Cupcakes, douceurs et gourmandises