From the Firefly Kitchen: Sour Cherry Swiss Meringue Cupcakes: Part 1

PART: 1
THE CUPCAKES

I did those the night before I needed them. Now that I have a cupcake pan that I bought from the local Waldbaums that Bubu and I regularly walk to.
The recipe is from Martha, however, bellow you can SEE things, rather than just interpret reading.
I will be substituting the strawberry jam with my homemade sour cherry.

3 cups flour (half of that all purpose, half cake flour), 2 sticks butter, 4 eggies, 1ts salt, 1tbs baking powder, 1 1/4 cup milk (mine is from Udder), 2ts vanilla extract, 1 3/4 cups sugar. No cake flour? Just all regular, but remove 2 tbs from it. Cake flour is lighter!

If you have a dog, recruit for babysitting. Ava is fascinated with grandma's King Charles Spaniel/poodle mix.

Your butter must be room temperature.
Beat it!
Gradually add sugar.
Beat, beat... I use a hand-held mixer. Works perfect, nevermind the arm situation. It's not even mine, on extended loan!

You get sugary butter- perfect for toast for an easy sweet snack.

 Add eggs one by one.
Turn oven on to 350.

Beat until you get this nice and smooth dough.

Pour to just bellow edge of paper cups. Place in preheated oven- 350.
Bake for about 20 min, however, keep checking on them. Use a toothpick.

Mommy, I took one already and I am about to eat it. It's cool enough already.

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