So, it's been a while, because I lost the charger for my camera and therefore couldn't upload my photos! But I found it yesterday, so here we are again.
I was inspired last week and bought a huge bag of fresh cherries. They were delicious, but I couldn't possibly eat a whole pound of cherries myself, so I made cupcakes with them instead! These are Martha's almond tea cakes with cherries inside. She calls for leaving the pits and stems on, but I didn't want to do that, so I pitted all the cherries. I didn't have a fancy cherry pitter, so I consulted the internet on how to do this, with the cherries remaining somewhat intact. The best suggestion was to use the flat end of a chopstick and push on the pit until it pops out the other side. This worked, but was messy. Cherry juice everywhere! My kitchen and hands looked like a crime scene :).
So, The almond mini cupcakes were easy enough to make, using ground up almonds. Then I put a cherry in each one, and covered the top a little with more batter. The recipe made more than the 24 Martha predicted.
They came out nice and domed (no more problems with altitude), with the cherries peeking out. I like cupcakes that have a surprise inside, so when you bite into it there's a different texture. The cherries are sweet and the cupcakes are warm and almond-y. A good recipe, but maybe not one I'd include in my regular rotation, as it's seasonal.
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