Cherry Bakewell Cupcakes
Light sponge filled with cherry jam, topped with almond buttercream, a drizzle of icing, frozen cherries and slivered almonds.
Ingredients
Cupcakes
- 3 Large Eggs
- 175 g Caster Sugar
- 1 tsp Almond Extract
- 175 g Unsalted Butter/Stork
- 175 g Self Raising Flour
Decoration
- 300 g Bakewell Icing Sugar
- 1/2 tsp Almond Extract
- 150 g Unsalted Butter (not stork)
- Glace Cherries
- Cherry/Strawberry/Raspberry Jam
- Sprinkles
Instructions
First, preheat your oven to 170 ° C / 160 ° C
Then, beat together butter and caster sugar with an electric mixer until smooth
Add the beaten eggs, flour and almond extract and beat again for about 20-30 seconds on medium speed - it really doesn't take too long, you don't want to overheat it!
Once combined, pour them into your crates and bake for 18-20 minutes or until cooked through!
Remove the cupcakes from the mold and let cool on a wire rack.
Once the cakes have cooled, make the frosting - beat the softened butter until smooth - this may take a few minutes.
Add the icing sugar 1/2 at a time, making sure the sugar is well incorporated until you continue! I use my KitchenAid for icings because the machine can make it much lighter and more chewy!
Once all the sugar is in the frosting mixture, add the almond extract and continue beating until you reach your desired consistency! If the mixture is really thick and not ductable, add a tablespoon or two of whole milk or boiling water to loosen it!
To decorate your cupcakes, cut out the middle of the cupcake (as you would for a butterfly cake) and put a teaspoon of the jam of your choice in the middle! Pipe on your icing, I use a big star tip and I spin the whole thing.
Sprinkle with sprinkles, I used mini pearls and freeze dried raspberries, then add your iced cherry on top! Happy Cooking Time.
