Cherry cupcakes: Submitted by: Diana B | Date Added: 7 Feb 2011 Ingredients:

2 1 / 4 cups all-purpose flour
3 / 4 cup sugar
3 / 4 cup firm butter
1 / 2 tsp. teaspoon baking powder
1 / 2 tsp. teaspoon baking soda
1 / 2 cup finely chopped walnuts
1 egg
1 cup plain yogurt
2 tsp. teaspoon grated lemon zest or orange zest
1 can cherry pie filling to 19 ounces (540 ml)

Cooking Instructions:

Preheat oven to 350 degrees F.

In a large bowl, mix flour with sugar. Add butter and work with a pastry blender or two knives until the mixture has the consistency of coarse crumbs; to reserve 1 / 2 cup. The mixture is left, add baking powder, baking soda and nuts.

In a small bowl, lightly beat the egg. Stir in yogurt and lemon zest. Pour over dry ingredients all at once and stir just until moistened.

With two thirds of the dough, line the bottom and sides, half-height, eight ramekins with a capacity of 1 1 / 2 cup (300 ml) each greased or eight tarts in pans Aluminum 4 1 / 2 inches by 1 1 / 4 inches (11 cm x 3 cm). Fill with pie filling and cherries, with a small spoon, place the remaining dough over the filling, sprinkle the reserved flour mixture. Place pan on baking sheet.

Bake 25 minutes or until toothpick inserted in center comes out clean. Refoirdir leave on rack in pans for 10 minutes. Unmold and cool completely

Makes 8 servings.

Note: You may substitute cherry filling by the blueberry, apple or raisins.

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