20 January 2013

Cherry Bakewell Cupcakes




A quick and deliciously almondy cupcake recipe- perfect for Sunday afternoon tea.

They're inspired by a recipe from BBC Good Food, and have an amazingly nostalgic taste of Mr Kipling's cherry bakewell slice- but these are a little more sophisticated and tastier- if I may say so myself!

They're so easy to make and strong in flavour due to the almond extract and amaretto- totally delicious!
They also look gorgeous and make anyone's day- if theres a few left to give away!

I've made mine with gluten free flour (available from most supermarkets) which still allows these cakes to have a beautifully spongy texture whilst making sure everyone can enjoy them.

If you fancy treating yourself to a batch then here's the recipe to make 16:

Cherry Bakewell Cupcakes

150g caster sugar
150g soft butter
1tsp almond extract
3 eggs
1tbsp natural yoghurt
175g gluten free self-raising flour
1tsp baking powder
70g ground almonds
2 tsp Amaretto liqueur
Raspberry jam (I used seeded Tiptree)

200g icing sugar
Juice of 1 lemon

Glace cherries

Flaked almonds to decorate

Instructions:

Preheat your oven to 175 degrees C.
Cream together the butter and sugar with the almond extract until light and fluffy. 

Slowly add in your eggs and natural yoghurt, whisking continually, adding a little flour if needed to stop the mixture from curdling. 

Then incorporate the flour, baking powder and ground almonds into the mix, whisking thoroughly and then add your amaretto (if using.)

Spoon into your cupcake/muffin cases so that they are half full and then spoon a teaspoon of raspberry jam into the centre of each, finally topping with another spoonful of cake mixture.

Bake in the preheated oven for 15-20 mins until springy and golden brown. 
The jam will probably sink to a thin layer at the bottom when baking but this looks professional and like your typical bakewell tart.

Whilst the cakes are cooling, make your icing by mixing together the icing sugar and lemon juice- you want quite a thick icing to coat the top of the cakes- add a little more icing sugar if needed.

Cover the cakes with a thick layer of lemony icing and top with half a glace cherry and sprinkle with flaked almonds before the icing sets. 



Perfect with a cup of tea and the Sunday newspapers!





(Adapted from BBC good food recipe: http://www.bbcgoodfood.com/recipes/2119650/cherry-bakewell-muffins)



No comments:

Post a Comment

Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x