Cherry Bakewell Cupcakes
Cherry Bakewell Cupcakes have an almond cake with raspberry jam, iced and topped with a cherry.
Servings: 12 cupcakes
Ingredients
For the Cakes:
- 125 g butter, at room temperature
- 125 g caster sugar
- 2 large eggs
- 75 g self-raising flour
- 75 g ground almonds
- 1 teaspoon baking powder
- Large pinch of salt
- ½ teaspoon vanilla extract (2.5ml)
- ½ teaspoon almond extract (2.5ml)
For the filling and icing:
- Raspberry jam
- 350 g icing sugar
- Hot water
- 6 glacé cherries
Instructions
Preparation:
- Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
- Line the bun tins with 10-12 paper cupcake cases
For the cakes:
- Beat the cake ingredients together thoroughly (easiest in a machine or with a hand mixer)(Butter, caster sugar, eggs, flour, ground almonds, baking powder, salt, vanilla extract, almond extract)
- Put two teaspoons of mixture into each paper caseThe cases will be about half full
- Cook for 20-25 minutes until the cake surface springs back when you touch it lightly with your fingertip
- Leave in the tin for 5 minutes, then remove and leave to cool on a wire rack
To fill the cakes:
- Use a cupcake corer to remove the centre of the cake ORUse a small, sharp knife to cut a cone-shaped out of the cake. Start near one edge and push the point down and towards the centre. Keeping the point in the same place, move the knife around the cake
- Put a small spoon of jam in the cavity
- If necessary, trim the piece of cake before you put the lid back on to make a flat cake again
To decorate the cakes:
- Mix the icing sugar with 40-50ml hot water from the kettle. Start with 3 tablespoons (45ml) and see if you need any extra
- The consistency will be thick but as you put it on the cake it will spread slowly without needing a knife
- Put a spoonful on each cake and top with half a glace cherry.
Notes
EVERYDAY COOKS TIPS:
Variation:- Fairy Cakes - This recipe will make 20-24 fairy cakes. Cook for 15-20 minutes.
- Store in an airtight container in the fridge for up to two weeks