MARTHA STEWART TINY CHERRY AND ALMOND TEA CAKE

Martha Stewart says: "Each of these charming tea cakes is baked with a whole cherry inside -- stem, pit, and all. Be sure to warn guests about the pits, or remove the stems and pits before baking."

I saw this on TV and later when I browse the net I saw many had made a remarkable comments. I don't know I just fall in love with this tiny cakes and made a point if ever I found cherries in the store I'll make this..well here goes my tiny cherry and almond tea cake that I adapted from the cupcakes guru Martha Stewart.

They are moist, soft and tender with a very fine crumb that is unmistakably cake, not the coarser crumb of a muffin. These are best when served for dessert with a little bit of vanilla-infused frosting to round out all the flavors in the cake. However the lazy me...I just dust it with confectioner sugar. Anyway it looks gorgeous and it's really worth the effort of making it.

• 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted, butter, room temperature, plus more for tins / 1/2 cawan + 2 sbd mentega
• 1 cup all-purpose flour, plus more for tins / 1 cawan tepung
• 1 cup unblanched almonds (5 ounces) / 1 cawan badan kisar
• 1 cup sugar / 1 cawan gula
• 1 teaspoon coarse salt / 1 sdt  gula
• 5 large egg whites / 5 biji putih telur
• 30 sweet (Bing) cherries, stems intact /30 biji buah ceri segar

1. Fill each prepared cup with 1 tablespoon batter.  Push a cherry into batter of each cup, keeping stem end up.  With a small spoon, spoon batter over cherries to cover.
2. Preheat oven to 400° F.  Brush mini muffin tins with butter; dust with flour, tapping out excess or line muffin tins with paper liners. / Panaskan oven, sapukan mentega pada acuan muffin dan taburkan sedikit tepung. Letak sebelah.
3. In a small saucepan, melt the butter over medium heat.  Cook, swirling pan occasionally, until butter is 
4. browned and fragrant.  / Dalam periuk cairkan mentega di atas api kecil sambil dikacau sehingga mentega kekuningan dan naik baunya.
5. Place almonds in a medium-size bowl; whisk in flour, sugar, and salt to combine.  Add the egg whites and whisk until smooth. Stir in cherry. Pour in browned butter, leaving any burned sediment behind, and whisk to combine.  Let the batter rest for about 20 minutes./ Masukkan badam dalam mangkok lain, gaulkan bersama tepung, gula dan garam. Gaul rata. Masukkan putih telur dan pukul lagi sehingga sebati. Masukan mentega  yang dicairkan, ceri  dan gaul rata dan rehatkan adunan selama 20 minit.
6. Bake, rotating tins halfway through, until golden brown and a cake tester inserted near cherries comes out clean, about 12 to 15 minutes.  Transfer tins to wire racks to cool for 10 minutes.  If using paper liners, remove from tins and continue to cool.  If you have buttered and floured tins, carefully run a knife or small spatula around edges to loosen; turn out cakes onto rack to cool completely.  Cakes can be stored overnight at room temperature in airtight containers./ Bakar dan pusing-pusing acuan muffin. Bakar selama 12-15 minit atau sehingga masak.

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Rasanya cute sangat bila saya lihat ini di TV....nampak menarik dan sedap sekali...selalunya kalau ada yang saya berkenan akan saya book marked dan menunggu peluang untuk mencubanya. Seperti biasa resipi-resipi yang menggunakan buah-buahan yang bermusim maka kena tunggu giliranya...so kini tibalah giliranya untuk saya mencuba resipi cupcake ceri Martha Stewart...ternyata berbalo dan sedap...patutlah banyak yang memberi response yang positif mengenai cupcake ini..So sekarang dia menjadi favourite saya. Resipi asal menggunakan alkohol untuk rendam ceri tapi saya campak ceri begitu aje. Yalah ada yang boleh kita ikut dan ada tidak.

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