Behold, a little of our 70 lbs of blueberries (Darrow and Olympia, not mixed) These are mostly eating berries, but you can cook with them if you want. Sweet, healthy, organic, and 1.50 a lb! You just can't beat that. We try to eat as locally as possible, living a sustainable lifestyle (not buying things that are shipped out of state or country when we can buy them locally) and summer is THE TIME to get all our food stocked up for the long, cold winters. We've shared about half of them, but the rest are in the freezer, ready to be used in muffins and such right around January!
Now, we did make some cherry pies this year, but we didn't get any canned, so for this recipe, I had to buy a can of cherry topping. This sort of thing always makes me a little leery. I mean, sure, it's got cherries, but this can't be good for us, right?
But then I remember that it's meant for chocolate cupcakes and chocolate cupcakes are not high on the list of the most natural, antioxidant-rich food, either, so I just shrug and plop that can into my cart.
After you open that can, mix it in a bowl with 1/2 tsp of almond extract and 2 TBS sugar. Don't skip the almond, this is important because it gives us that rich layering of flavors and smells divine.
Poke a hole in your cupcake (after cooking- I'm assuming you call can make cupcakes, so we'll jump to the chase) and hollow out a little space. Just enough for about 3-4 cherries and a little goop. (There's probably a word for the stuff, but not sure what it is.)
The cupcakes are looking fancier already!
I won't post any picture of the eating, because frankly, it was sort of gruesome. All that moaning and red smears. *shiver* Like a bunch of zombies devouring cupcakes. But I'll cut one open so you can see how nicely the cherries look in the final product.
I've never made this recipe before, but it's definitely going in the "classic" file. It's easy, interesting, just a bit sophisticated, and absolutely delicious.
Until next time, my friends!