Cherry Bakewell Cupcakes |

Posted on

5 October 2015


Liz Robb

Cherry Bakewell Cupcakes

Cherry Bakewell Cupcakes


For the cake:
175g butter
100g plain Greek yoghurt
3 eggs
2 tablespoons of almond extract
220g self raising flour
2 tablespoons of ground almonds
1 teaspoon of baking powder
175g golden caster sugar
12 teaspoons of cherry jam
For the icing:
300g icing sugar
Warm water
12 natural colour glace cherries


  • <strong>To make the cake:</strong>
  • 1.
  • Preheat the oven to 190 degrees, 170 degrees fan oven. Place 12 muffin cases into a 12 hole cupcake tin
  • you do need the larger cases made for muffins, you’ll find that normal cake cases are too small.
  • 2.
  • Melt the butter gently over a low heat, giving it a swirl if it begins to bubble.
  • 3.
  • Whilst the butter is melting, whisk the yoghurt, eggs and almond extract together in an electric mixer, getting lots of air into the mix.
  • 4.
  • When the butter is just about melted, pour it into the egg mixture whilst continuing to whisk
  • if the butter has been melted over a very low heat this shouldn’t scramble the eggs!
  • 5.
  • Weigh the flour, sugar, almonds and baking powder into a bowl and add them a tablespoon at a time to the egg mixture, continuing to mix until everything is incorporated.
  • 6.
  • Spoon a tablespoon of the mixture into the bottom of each muffin case.
  • 7.
  • Then spoon a teaspoon of cherry jam into each case
  • this will create a cherry layer in the finished cake.
  • 8.
  • Divide the remaining mixture between the 12 cases
  • this should fill the cases to about three quarters full.
  • 9.
  • Bake for 18-20 minutes until golden brown on the top and springy to the touch.
  • 10.
  • Remove from the oven and leave on a wire rack to cool completely.
  • <strong>To make the icing:</strong>
  • 1.
  • Weigh the icing sugar into a mixing bowl.
  • 2.
  • Pour a very small amount of water into the sugar and mix with a metal spoon. Add just a little water at a time until you reach the desired consistency, stirring constantly, to prevent the icing from becoming runny. It does need to be thick.
  • 3.
  • Use a mug of warm water to gently heat the knife before spreading the icing on top of each cake.
  • 4.
  • Decorate each cake by putting a cherry in the centre of the icing.
Cooks Note

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