The British cherry season is here! To celebrate the British cherries short season there is a National Cherry Day on Thursday 16th July (Tomorrow!!). Unfortunately, 95% of the cherries consumed in the UK are from abroad. This is very sad when we have such great produce on our doorstep and we should embrace the cherries seasonality and cook/eat them as much as we can at the moment.
One tool that will make eating British cherries easier is the OXO Cherry Pitter (pictured above). This handy little gadget will take the stone out of the cherry for you in one very swift movement, keeping the cherry whole and ideal for everyone including children. It is dishwasher safe and the plastic shield ensures all juice goes downwards and away from you. The Pitter can also be used to de-stone olives and is very quick and safe to use. I have generally avoided giving cherries to Thomas and Daniel as it is can be such a pain to prepare them. The gadget saves all the hassle and makes preparing cherries super easy! It costs £11.50.
Once you have de-stoned your fabulous British cherries, one of the best ways to use them is in my fresh cherry cupcakes. Light, moist and very delicious – they are sure make a picnic, afternoon tea, BBQ or anything other summer event you have planned, go with a bang! To decorate them I used the OXO Bent Icing Knife to generously top them with a vanilla buttercream. The bent blade ensures that your hand stays away from the buttercream and allows for easy decoration with good precision. It costs £4.50. The cherries I used in the recipe are from A.R. Neaves in Kent where they have 28 ha. of the finest British cherries growing on their farm.
- For the Cakes
- 125g unsalted butter, softened
- 125g caster sugar
- 2 eggs
- 125g self-raising flour
- 200g cherries, de-stoned and chopped into ½cm chunks
- For the Vanilla Buttercream
- 250g unsalted butter, softened
- 500g icing sugar
- 1 teaspoon vanilla bean paste
- 1 teaspoon warm water (if required)
- 12 cherries, de-stoned for the decoration
- Line a cupcake/muffin tin with cases and preheat oven to 180 degrees C.
- In a large bowl, add in the caster sugar and butter and using an electric whisk, mix well until combined
- Add in the eggs and whisk again until the mixture is light and fluffy
- Gently, fold in the flour and the chopped cherries and divide the mixture equally between the cupcake cases. Bake for 20 minutes or until the cakes are golden brown and cooked through (a knife should come out clear when inserted into the cakes.) Remove from the tin and allow to cool.
- Meanwhile, make the vanilla buttercream. In a bowl using an electric whisk or a food processor, mix together the unsalted butter and icing sugar until combined. A spot of water may make this happen faster if required. Add in the vanilla bean paste and mix again.
- Once the cupcakes are cooled, spread the buttercream generously over the cakes using the bent icing knife and then top each cake with a de-stoned whole cherry. Allow to set slightly, eat and enjoy!
For more recipes using fresh cherries, please see:
Cherry Chocolate Clafoutis by Food To Glow
Five Minute No Butter Cherry Cake by Maison Cupcake
Pretty Cherry Oat Bars by A Mummy Too
Chocolate Cherry Trifle by Tin & Thyme
Bakewell Mess by Emily’s Recipes & Reviews
Cherry Almond Clafoutis by Made With Pink
Risalamande (Danish Rice Pudding) with Cherry Sauce by Fab Food 4 All
and if you would rather drink your cherries,
Homemade White Cherry Rum Liqueur by Kavey Eats
Chocolate Cherry Protein Smoothie by Nadia’s Healthy Kitchen
How will you be eating your cherries on National Cherry Day?
I was sent the OXO Cherry Pitter and Bent Icing Knife for the purposes of this post. All opinions are my own. I was not required to write a positive review