Cherry Bakewell Cupcakes
These Cherry Bakewell Cupcakes feature a cherry and almond sponge, a hidden cherry jam centre, and are topped with almond buttercream, flaked almonds, and a glacé cherry.
Servings: 12 Servings
Ingredients
For the Cherry Bakewell Cupcakes
- 150 g Unsalted Butter or Baking Spread
- 150 g Caster Sugar
- 150 g Self-Raising Flour
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Almond Extract
- 75 g Glace Cherries (halved and quartered)
- 75 g Flaked Almond
For the Almond Buttercream
- 200 g Unsalted Butter
- 400 g Icing Sugar
- 1 tsp Almond Extract
- 3-4 tbsp Whole Milk (optional)
For the Decoration
- Cherry Jam
- 12 Glace Cherries
- Flaked Almonds
Instructions
To Make the Cherry Bakewell Cupcakes
- Preheat the oven to 180°C/160°C Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the butter and sugar until light and fluffy
- Add in the flour, eggs, baking powder, almond extract, glace cherries and flaked almonds and beat until combined.
- Split the mixture into the cupcake liners and bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
- Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.
For the Almond Buttercream
- Beat the butter in a large bowl for a few minutes until soft. Gradually add in the icing sugar and beat until combined and smooth.
- Add in the almond extract and beat until combined.
- If the buttercream is too thick, add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency. Leave it to one side.
- Remove the centre of each cupcake and fill with the cherry jam. Push the removed pieces of cupcake back on top.
- Pipe the almond buttercream onto the top of the cupcakes. Sprinkle over the flaked almonds and top with a glacé cherry.
Notes
- These Cherry Bakewell Cupcakes will last 3+ days in an airtight container.
- I used these baking cups.