On the morning of the 4th of July I had planned a number of dishes using cherries we had picked at Singer Naturals Farm, including fairy cakes.
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In the early evening, after a late lunch, my daughter Leto was hit by a car while riding her scooter. She spent six days in the hospital and had the Titanium Elastic Nail System (warning - graphic) inserted into her broken femur.
I promised her when we got home I would make all sorts of cherry based treats, especially these cakes. Here we are eleven days later, eating these flower scented, squeezable, dainty bite-sized muffins.
Blend together 1 tsp each of baking soda and baking powder, 1 cup sugar, 3/4 cup yogurt, 1/2 tsp almond extract, and 1 cup minced fruit. Add in 1 3/4 to 2 cups of flour, depending on how juicy your fruit is. The batter should be quite thick.
Spoon into a oiled muffin tin or papers. Bake at 350* for 15 minutes. Makes 54 fairy cakes or 24 regular sized muffin/cupcakes.
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Enjoy with a hot cup of coffee,
fresh fruit, and good company.
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