Because I bake so much, I always favour home made treats over shop bought. However, cherry bakewells are one of the few shop bought treats that I will buy, as I absolutely love them! I created these Cherry Bakewell Cupcakes in honour of them. They are a yummy cupcake sponge filled with cherry jam, topped with an almond buttercream, a drizzle of icing, flaked almonds and half a glace cherry. They are one of my favourite cupcakes recipes that I’ve ever made! If you are a cherry bakewell fan, you’re going to love them!
Step by step…
To make the sponge I started by creaming together the butter and sugar, then I whisked in the eggs and vanilla extract.
Then I added the self raising flour and whisked until smooth. I divided the mixture between the cupcake cases, and baked them for 25 minutes until golden. Once the cupcakes were fully cooled I used a cupcake corer to make a hole in the centre.
I filled each hole with cherry jam. Then I mixed up a buttercream using butter, icing sugar and vanilla extract and I piped it onto the cupcakes.
I drizzled icing over the buttercream and added the glace cherries and flaked almonds. Every bite of these Cherry Bakewell Cupcakes was absolute heaven!!
Tips for making the Cherry Bakewell Cupcakes:
- If you are making the hole in the cupcake with a knife, don’t cut all the way to the bottom, go about two thirds down. If you can get hold of a cupcake corer, it makes the process much easier and quicker and they’re very cheap.
- For better flavour, use almond extract, not essence.
- I bought pre-toasted flaked almonds for the top, to toast them yourself put them in a frying pan for 1-2 minutes and stir/toss halfway through. Keep a very close eye on them as they go from toasted to burnt very quickly!
- Technically, the traditional jam in a Bakewell Tart is raspberry. I used cherry, but you can easily swap it for raspberry if you prefer.
More Cherry Bakewell recipes…
|Cherry Bakewell Cake|
Cherry Bakewell Cupcakes
Light sponge filled with cherry jam, topped with almond buttercream, a drizzle of icing, glace cherry and flaked almonds
For the sponge
- 175 g Butter or baking spread
- 175 g Caster sugar
- 3 Eggs large
- 1 tsp Vanilla extract
- 175 g Self raising flour
For the filling
- 185 g Cherry jam
- 200 g Butter or baking spread
- 400 g Icing sugar
- 1 tsp Almond extract
For the decoration
- 75 g Icing extract
- 6 Glace cherries cut in half
- 2 tbsp Flaked almonds
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
To make the sponge, mix together the butter and sugar, using a silicone or wooden spoon, until smooth
Add the eggs and vanila extract and whisk well
Then whisk in the self raising flour
Divide the mixture between the 12 cupcake cases
Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
Use a cupcake corer or a knife to make a hole in the middle of each cupcake
Fill the holes with the cherry jam. You can do this using a spoon or put the jam into a small piping bag, snip the end off and pipe it in
Make the buttercream by mixing together the butter and icing sugar, then add the almond extract, and mix until smooth. You can do this by hand or with an electric whisk. If it's too stiff, add a splash of milk and whisk in
Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen nozzle. Or spread on with a spoon
Mix the icing sugar with a little water until a thick pipeable paste forms, drizzle it over the buttercream
Add half a glace cherry to the middle of each cupcake, then sprinkle some flaked almonds around it
Store in an airtight container in a cool place, eat leftovers within 3 days
If you like this, check out more of my Cupcake recipes!
Pin it for later!