English Cherry Cupcakes: Fit for every kitchen Queen and King!

 This cupcake is a promise that I made with my sister after I bought a lot of baking equipment ^^. 

In many items which I bought, there are crown fondant silicone molds and British flag cupcake liner ^^, and that the point! My sister told me that I should make something as a memorial, and she suggested English cupcake. Ok, it's not easy to tell which one is English or not, haha. Finally I think about Glacé cherries, it reminds me of British baking. 
So I decide to make Glacé cherries cupcake, and use the crown fondant silicone mold to make the crown for decorating. I crated crowns from fondant and let them dry completely before painted with edible gold and red color and decorated with dragees (using royal icing for sticking them together).
For Glacé cherries, there are many kinds to choose, but as I always believe ^^, use the one that you can eat on hand, it will make your cake delicious too. Because Glacé cherries have a lot of sugar syrup on the surface, wash and dry them before using will prevent the cherries to sink into the bottom of the cake.  
Now, are you ready to reign your kitchen? Then come with me and enjoy the elegant and lovely cupcake, and everyone can be kitchen Queen and King! 

English Cherry Cupcakes

Makes 5 

Cupcake
50g ............................... Glacé cherries
70g ................................ All purpose flour
20g ................................ Almond powder
1/2tsp ........................... Baking powder
60g ................................ Unsalted butter
60g ................................ Granulated sugar
........................................ Pinch of salt
1 ..................................... Egg
50 g .......................... Simple syrup (for sprinkle cake, or using sweet liquor) 

Buttercream
25 ml ....................... Water
90 g ........................ Granulated sugar
1 ............................... Eggs
125g ......................... Unsalted butter
1 tsp ......................... Vanilla extract
.................................. Pinch of salt

Before baking:
Cut  Glacé cherries into small pieces, then put into a bowl, pour water into the bowl. Wash the syrup from the cherry pieces then place the washed cherries on a paper towel to dry about 1 hour.

Preheat the oven to 170°C
Line cupcake tins with baking cups.
Sift the flour with baking powder and almond powder together.

 Beat the butter with the granulated sugar and salt until fluffy and light in color, add egg then beat until combine.

Put the Glacé cherries into the bowl with flour, fold to combine.

Spoon into the prepared tins, bake for 18-22 minutes or until the top of the cake spring back when touch lightly.
Let the cake cool for 10 minutes then sprinkle with syrup.

Make the buttercream:

 1. In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 100°C, start whisking the egg.
 2. The syrup is ready when it reaches 115°C; pour it over the egg  and continue whisking until cold.
Add salt and beat to combine, then add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporate, add vanilla extract and beat to combine.

English Cherry Cupcakes: Fit for every kitchen Queen and King!