Cherry Bakewell Cupcakes!
A cupcake twist on the classic... Cherry bakewell cupcakes with almond sponges, jam, almond buttercream frosting, and a glacé cherry of course!
Cooling & Decorating:
unsalted butter/baking spread
self raising flour
toasted almond flakes
Preheat your oven to 180ºc/160ºcfan and prep 12 cupcakes cases
Add the butter and sugar to a bowl and mix to combine
Add the eggs, flour and almond extract and mix again
Spoon your cupcake mix into your cases and bake in the oven for 20 minutes or until cooked through. Leave to cool on a wire rack.
Beat the room temperature butter until smooth
Add the icing sugar and almond extract and mix again until combined
Add to a piping bag with your favourite piping bag
Hollow out some of the cupcake, and then spoon in a little jam.
Pipe the frosting on top however you like and decorate with toasted flaked almonds and a glacé cherry
Buy these super cute Baking Cups from
Iced Jems HERE
These cupcakes will last 3+ days at room temperature
These cupcakes will last 3+ months in the freezer
You can use whatever jam flavour as you like, as its down to personal taste
You can sprinkle on some flaked almonds if you wish as well! Or even drizzle on some water icing instead of buttercream to make it slightly more Bakewell Tart like.
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie