Cherry Bakewell Cupcakes

Cherry Bakewell Cupcakes

Yield: 12 cupcakes

Prep Time: 15 minutes

Cook Time: 15 minutes

These Cherry Bakewell cupcakes are beautifully British and inspired by the cherry bakewell tart. They have both ground almonds and almond extract in them, a raspberry conserve core, and covered with smooth glace icing, then topped off with a sweet glace cherry.

Ingredients:

CUPCAKES

  • 110g (½ cup) butter, softened
  • 110g (½ cup) caster (superfine) sugar
  • 2 large eggs
  • 1 tsp almond extract
  • 55g (½ cup) ground almonds
  • 55g (½ cup) self-raising flour, sifted
  • 1 tsp baking powder
  • raspberry conserve / jam (jelly)

ICING

  • 250g (2 cups) icing (confectioners’) sugar, sifted
  • 3 tbsp lemon juice
  • 6 glace cherries, halved

Directions:

Cupcakes

  1. Preheat the oven to 180°C / 350°F / gas mark 5 and line a muffin tray with paper cases, set aside.
  2. Cream the butter and sugar with the almond extract until light and fluffy, then add the eggs beating throughly between each addition.
  3. Sift in the flour and baking powder, then add the ground almonds and mix to combine.
  4. Divide the mixture between between the paper cases and bake for around 15-20 minutes, or until a toothpick comes out clean.
  5. Allow the cakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  6. Once cool, using a cupcake corer, core each of the cupcakes and fill with raspberry jam, then trim the top of the core and replace on the cupcake.

Icing

  1. To make the glace icing, sift the icing (confectioners’) sugar into a large bowl and mix with the lemon juice until you get a thick smooth icing. Spoon the icing onto each cupcake and use a icing palette knife to gently help ease the icing to the edges. Immediately place half a glace cherry on top of each cupcake, and repeat this step with the remaining cupcakes.
  2. Allow the glace icing to set before serving. Store leftover cupcakes in an airtight container for up to 3 days.