Cherry cupcakes

The cherry cupcake recipe for 12 cupcakes
Ingredients (at room temperature):

• 125 gr Softened butter
• 125 gr self-rising flour
• 125 gr Granulated sugar
• 2 tablespoons milk
• 2 big eggs
• 200 gr cherries

Preheat the oven to 175 degrees Celsius

Take the cherries and wash them if you have frech cherries. If not, they are canned cherries, put them in a kitchen towel and make them dry (the best is to use fresh cherries, otherwise the cupcake will be too moistured). Cut the butter in small pieces and mix it until it is smooth. Add the eggs and the milk mix again till it is smooth. Finally add the flour and sugar and mix for 3 minutes on high speed fluffy and smooth. Cut the cherries in half or quaters, the pits should be removed! Put the cherries into the batter and scoop it through. 

Put paper tins in the muffin pan. Fill the paper tins with batter. Bake them for approximately 20 minutes in the oven. Check with a wooden skewer if it comes dry out of the cake, just put it in the middle of the cake and pull it out. 

Frosting recipe 
Ingredients:

• 250 gr powdered sugar
• 250 gr softened butter
• 2 tablespoons hot water
• 1 teaspoon vanilla extract
• 4 drops of red food colouring

Put the butter in a bowl and mix it smooth. Add the other ingredients mix it till it is fully mixed. The longer you mix, the better! If you want the frosting to be really dark, put some extra drops in it, if you want it to be lighter put only 2 drops in the frosting. The frosting is ready to spread or put in a pastry bag and put is that way on the cupcakes. NOTICE: When the cupcakes are still warm the frosting will melt and will not stay good on the cupcakes. Wait untill the cupcakes are on the good temperature.