Cherry White Chocolate Cupcakes

I've been besotted by those Nigella Cupcakes I made a few weeks back and have been tinkering with different flavours. These are one of those experiments where I've incorporated cherries and white chocolate. Don't worry if it's not cherry season where you are, I've used frozen cherries and they've come up a treat!

Cherry and White Chocolate Cupcakes
[Makes 12]

125 grams self-raising flour
125 grams butter, softened and cut into small pieces
90 grams caster sugar
2 eggs
1 teaspoon vanilla bean paste/vanilla extract
milk
handful white chocolate, chopped (I use Lindt)
generous handful cherries, stoned (fresh, canned or frozen)

Place the flour, butter, sugar, eggs and vanilla into a food processor and process until combined. Add enough milk to form a smooth, soft batter.

Pour the mixture out into a bowl and then stir in the chopped white chocolate.

If you are using frozen cherries, don't defrost them, just use them straight from the freezer.

Add the cherries and then gently fold them through the mix - they will leech a little colour into the batter.

Scoop the mix into the cupcake cases - because of the effects of having white chocolate and cherries the mixture won't rise as much so you can more generous when filling the cases.

Bake in a preheated 180°C/350°F for about 20 minutes or until cooked through.

Cool the cupcakes on a wire rack before icing.

Cupcakes