Cherry clafoutis is a classic French dessert that is baked in a shallow baking dish where the sponge style dough is minimal highlighting the key ingredient – cherries. We decided to do a different take and make a cupcake, which is great for picnics, because no utensils are required to eat. Plus kids love these and are perfect for their lunch boxes. Pit the fresh cherries with a cherry pitter or knife or use frozen pitted cherries. Ingredient amounts yields 15 cupcakes.
4 cups of fresh cherries washed, stems removed, pitted and cut in half or use frozen cherries if not in season
1/2 cup of granulated sugar
2 tablespoons of butter at room temperature
1 cup of half and half
1 teaspoon of vanilla
3/4 cup of flour
1 teaspoon of baking powder
Dash of salt
Non-stick cooking spray
Prepare cherries, cut in half to make sure the pit has been removed. Place cherries in muffin tins coated with nonstick cooking spray. Try to equally divide cherries among the tins. Set aside. Make batter by creaming sugar and butter with a mixer in a large bowl. Add eggs and beat until combined. Add half and half and vanilla and mix on low. Add dry ingredients and beat until combined. Pour mixture over cherries about 3/4 of the way up and bake in a preheated oven at 375 degrees for about 20 minutes or when a butter knife inserted in the middle come out clean.