I have a beautiful Pinterest board full of amazing looking desserts.  Things that literally make my mouth water.  But I hate making anything on it unless I have other people to eat it.  Otherwise, I definitely make a few trips to the kitchen while I’m supposed to be working to nibble.  And if I nibble all day long, all of the dessert disappears.

But recently, I just had to make something.  I wanted to bake!  Even though there was no where to take it!  So, I opened up my Pinterest app, took a quick spin through the board, threw my finger down and landed on this beautiful Cherry Cake.  Decided there would be less nibbling if I made cupcakes instead (and I could force Chris to take some to his office!)  Deeelicious!   So good!  They are now all gone. Opps.

Cherry cake

Adapted From Call Me Cupcake
100 g softened butter

1 3/4 sugar

1 cup milk

1/2 tsp vanilla powder or 1/2 vanilla bean

2 cups all purpose flour

1 tsp baking powder

2 large egg whites

2 tbsp kirsch liqueur

Handful of fresh cherries

Pink food coloring

1. Heat oven to 175° (350F).

2. Butter and flour two 15 cm/6 inch baking pans.

3. Beat butter and sugar until pale and fluffy, about 3-4 minutes. Add milk and vanilla powder (or scrape out the seeds in the vanilla bean). Mix until smooth. Set aside.

4. Measure flour and baking powder in a bowl and mix it with the butter mixture. Add the egg whites and mix for 2 minutes. Add kirsch and mix until smooth. Divide the cake batter evenly between two bowls and dye with pink food coloring into two different pink shades.

5. Pour the batter into the two prepared pans. Add some pitted and sliced cherries to one of the cakes (or both if you want to).

6. Bake the cakes for about 25-30 minutes, or until a toothpick comes out clean.

Buttercream Frosting

Adapted From The Food Network

2 1/2 cups confectioners’ sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons milk