Flat-top butter cupcake with cherry sauce

Foam on coffee, golden color on the bottom of pie... something that my husband insists to see in food.

For cupcake, I don't like it too big, full or fat, but I like it tall. Flat-top seems look more elegant than a cracked face.

I have chosen butter cake in this first experiment, just for safe, since it is less temperamental.

I placed a regular cupcake paper into a flan cup for the batter climbing higher. Baked the cakes in a medium-low oven temperature; they rised nicely and slowly without cracking the top.

Almost forgot to tell you, I had added little desiccated coconut and fine semonlina, not for flavoring, but to surprise you with the intricate texture.

By the way, how to create foam on coffee?

Recipe of flat-top butter cupcake

yield about five 6cm-tall cupcakes

• 120 g plain flour
• 100 g butter, soften at room temperature
• 100 g sugar
• 1 egg + 2 yolks
• 1 tsp baking powder (I used coffee spoon)
• about 1-1/2 tablespoons fine semonlina
• about 2-1/2 tablespoons desiccated coconut, unsweetened
• a pinch of table salt

How-to:

1. Pre-heat oven to 170C
2. In a large mixing bowl, combine the flour, baking powder, semonlina, coconut and salt. Set aside.
3. Mix the sugar with butter until white and fluffly. Add the egg and 2 yolks, continue to beat until the content looks fluffy. Then combine it with the flour mixture.
4. Pre-grease the side of flan cups with butter and flour
5. Place the regular cupcake paper into flan cup (or 6-cm tall paper cup... but I haven't tested on this one), fill the batter up to the top of the paper cup.
6. Bake them in the 170c oven for about 15 minutes, then lower to 160C, for other 20 minutes, test the doneness by inserting a toothpick, if it comes out (almost) clean, the cakes are done. Please note that every oven's power is different, please adjust accordingly.
7. When the flan cup isn't too hot to touch, you can unmold the cupcakes.

To make the cherry sauce:

You will need about 20 ripe cherries, take the stones out but leave the skin. Cook them with little butter in a small pot for a minute, add a few dashes of water, when the fruit looks soften, process. Add spoonfuls of berry preserves, jam or sugar, let it simmer until you get your desired consistency. I cooked mine for just about 5 minutes in total. Spoon the warm sauce on cakes to serve.

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