Bake Sale Recipes Part II: Cherry Bakewell Cupcakes

Mar 6, 2012
icemaiden013

I love Cherry Bakewell! And since this was an International bake sale, I figured I could make a tasty British classic to sell.

I found this recipe here on the Daily Mail website.

Cherry Bakewell Cupcakes

FOR THE CUP CAKES

  • 150g unsalted butter, very soft
  • 150g caster sugar
  • 100g self-raising fl our
  • 3 large eggs, at room temperature, beaten
  • ½ teaspoon baking powder
  • 60g ground almonds (I blended them til they were small, not ground)
  • 1 tablespoon milk, at room temperature
  • 4 tablespoons raspberry jam
  • Las addition: 1.5tsp of Almond Extract

FOR THE ICING

  • 250g icing sugar
  • About 3 tablespoons strained fresh lemon juice
  • 12 glacé cherries, rinsed and dried
  • 1 x 12-hole muffin tray, lined with paper muffin or cup-cake cases (I needed 18)

1 Preheat the oven to 190°C/375°F/gas 5.

Beat the butter with an electric mixer until creamy. Add all the other ingredients for the cup cakes, except the jam, and beat until light and creamy.

Spoon the mixture into the cup-cake cases, dividing it evenly. Level the
mixture in each case using your fingertip. Bake for 15 to 20 minutes or
until golden brown and firm to the touch, and a skewer inserted into the
centre of a cup cake comes out clean. Remove each cup cake from the
tray and place on a wire rack. Leave to cool completely.

2 To make the icing, sift the icing sugar into a mixing bowl and work in
enough of the strained lemon juice to make a thick, but spoonable and
runny icing. Set aside.

Using an apple corer, remove the centre from each cup cake, cutting
only two-thirds of the way down. Stir the jam with a teaspoon until it is
a little runny, then carefully spoon into the holes in the cup cakes until
the jam just reaches the top (don’t over-fill).

3 Beat the icing using a teaspoon, then spoon it over the top of each cup
cake to flood the surface until the icing reaches the sides of the paper
case. Take care that the jam doesn’t become mixed into the icing. Add
a cherry to the middle immediately and leave to set.

The finished product!

These cupcakes puffed away up and fell again, and with the icing being quite runny, the cupcakes that didn’t come up over the cupcake wrapper were the most successful as the icing didn’t then spill over the sides.

I was surprised by the success of these cupcakes when people realised what they were.  People at the bake sale assumed they were cherry cupcakes, when I explained that they were more almond cupcakes with a cherry on top, people started to pick them up and I got the most compliments about these ones!

On the inside!