Cherry Bakewell Cupcakes Recipes
CHERRY BAKEWELL CUPCAKES
Light sponge filled with cherry jam, topped with almond buttercream, a drizzle of icing, glace cherry and flaked almonds
Provided by thebakingexplorer
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- 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
Nutrition Facts : Calories 563 kcal, Carbohydrate 77 g, Protein 4 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 108 mg, Sodium 245 mg, Fiber 1 g, Sugar 62 g, ServingSize 1 serving
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