Sunday, July 14, 2013

Cherry Fairy Cakes - No Eggs!

We get a weekly share from Plato Dale Farms. This week included a large container of fresh sweet cherries. Dark, blood red; they were quickly washed, pitted, and minced.

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.

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.

Enjoy with a hot cup of coffee, 
fresh fruit, and good company.

No comments:

Post a Comment