A soft and light vanilla cupcake with glacé cherries running through. This is the perfect simple, nostalgic bake which always reminds me of when I was younger. They were always on the table at my nans house, ready for us to eat with a glass of milk the moment we stepped into her kitchen!
The basis of this cake is a simple vanilla sponge. To make this, you can use either the all-in-one method or the creaming method. The all in one method involves adding all of the cake ingredients to the bowl and mixed together. Or you can use the creaming method which starts with mixing the butter and sugar until creamy. Then adding the flour, eggs, milk and vanilla essence. Mix everything together until completely combined. With vanilla I always recommended using a vanilla paste over a runny extract. This is because I’ve found the pastes have a more ‘natural’ flavour and creates a better over all flavour compared to a cheaper runny vanilla essence.
Glacé
Next, cut the cherries into small chunks. I have found that smaller chunks work better here as they distribute more evenly through the batter. Whereas larger chunks tend to sink to the bottom of the cake as they are heavier. You can lightly cover them in a dusting of flour, as some people feel this stops them sinking. However I have found that sometimes that also makes them heavier and the best way to add the glace cherries is to very lightly stir them through the batter with a spoon.
Once these are cooked and have turned golden brown, remove from the oven and cool in the tin for roughly 5 minutes. After this, remove from the tin and allow to cool fully. If you like you can add a light dusting of icing sugar for a finishing touch.
This only makes 5 cupcakes as I’ve always found that a smaller batch is best. These are best enjoyed fresh but any leftovers can be stored in a cool dry place for 2-3 days.
Ingredients
- 2 oz / 60 g Self Raising Flour
- 2 oz / 60 g Butter
- 1 oz / 30 g Caster Sugar
- 1 Egg
- 1 teaspoon Milk
- 1/4 teaspoon Vanilla Extract
- 55 grams Glacé Cherries, cut into small chunks
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside.
- Place the margarine, sugar, eggs, self-raising flour, milk and vanilla essence in a bowl and using an electric mixture, blend until everything is fully combined.
- Lightly stir through the glacé cherries and spoon the mixture into your prepared tin.
- Cook for 16 to 20 minutes, until golden brown but still light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
- Optional: Add a light dusting of icing sugar to the top of the cake for a finishing touch.
Notes
Cakes are always enjoyed best when freshly made, but any leftovers can be stored in a cool, dry place for 2-3 days
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