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!
How to make Cherry Bakewell Cupcakes
To make the sponge, start by mixing together the butter and sugar, then whisk in the eggs and vanilla extract.
Then add the self raising flour and whisk until smooth. Divide the mixture between the cupcake cases, and bake them for 25 minutes until golden. Once the cupcakes are fully cool, use a cupcake corer to make a hole in the centre.
Fill each hole with cherry jam. Then make a buttercream using butter, icing sugar and vanilla extract and pipe it onto the cupcakes. Drizzle icing over the buttercream and add glace cherries and flaked almonds.
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.
Recommended equipment & ingredients*
- Cupcake tin
- Electric hand mixer
- Cooling rack
- Mixing bowls
- Kitchen scales
- Piping bags
- Cupcake corer
- Red cupcake cases
- Ateco 829 piping nozzle
- Glace cherries
- Almond extract
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More Bakewell recipes...
Cherry Bakewell Cupcakes
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 sugar
- 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