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!
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Servings: 12 Cupcakes
Ingredients
Cupcakes
- 200 g unsalted butter/baking spread
- 200 g caster sugar
- 4 medium 3ggs
- 200 g self raising flour
- 1 tsp almond extract
Decoration
- 150 g unsalted butter (room temp)
- 300 g icing sugar
- 1/2 tsp almond extract
- cherry/strawberry/raspberry jam
- glace cherries
- toasted almond flakes
Instructions
- 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
Notes
- 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.