Cherry Bakewell Cupcakes
Light sponge filled with cherry jam, topped with almond buttercream, a drizzle of icing, glace cherry and flaked almonds
Servings 12
Calories 563kcal
Ingredients
For the sponge
- 175 g Butter or baking spread unsalted, softened
- 175 g Caster sugar
- 3 Eggs large
- 1 tsp Vanilla extract
- 175 g Self raising flour
For the filling
- 185 g Cherry jam
For buttercream
- 200 g Butter unsalted, softened
- 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
Instructions
- 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 vanilla 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
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used unsalted butter for the buttercream, for the cupcakes I used a baking spread (I like Stork).
- I decorated the cupcakes with glace cherries as they are traditional on cherry bakewell tarts, however if you prefer fresh cherries and they're in season then you could use those instead.
- For better flavour, use almond extract, not essence.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
Nutrition
Calories: 563kcal | Carbohydrates: 77g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 108mg | Sodium: 245mg | Potassium: 61mg | Fiber: 1g | Sugar: 62g | Vitamin A: 840IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
