Cherry Bakewell Cupcakes

Light sponge filled with cherry jam, topped with almond buttercream, a drizzle of icing, glace cherry and flaked almonds

Course Dessert

Cuisine British

Keyword Cupcake

Prep Time 35

Cook Time 25

Total Time 1

Servings

Calories 563kcal

Author thebakingexplorer

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