Cherry Coconut Cupcakes
In this pretty pink recipe, we’re using a small bottle of maraschino cherries and their syrup.  If you wish, you can place a pan of water in the oven when you preheat it, so that the cupcakes will have more moisture and volume.  These cupcakes have more of a shortcake texture than a typical cake texture.

2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

¼ cup butter, chilled

1/2 cup milk

¼ cup maraschino cherry syrup

1 tbls dark or amber rum

½ cup granulated sugar

½ cup unsweetened coconut

1 egg, well beaten

1-1 ½ cups maraschino cherries, quartered (375 ml)

Drain and cut the cherries into quarters.  Stir in the coconut.

In a large bowl, combine the flour, baking powder, salt, and sugar; stir well.  Cut the butter into small cubes and add to dry ingredients; cut in using pastry blender until the mixture resembles coarse meal.

Measure the cherry syrup from the bottle and add the rum.  Whisk the egg and add to syrup mixture.  Pour into well in dry ingredients and stir until just  combined.  Fold in the cherries and coconut.

Scoop into lightly oiled and floured muffin pan.  Bake in 325° F oven for 25 minutes or until muffin tops spring back when lightly pressed.  Allow to cool in pan.


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