Cherry Bakewell Cupcakes

• Vegetarian

• Produce

  • 6 Glace cherries

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 tbsp Lemon juice
  • 1 Raspberry conserve / jam

• Baking & Spices

  • 1 tsp Almond extract
  • 1 tsp Baking powder
  • 110 g Caster (superfine sugar
  • 250 g Icing
  • 55 g Self raising flour

• Nuts & Seeds

  • 55 g Almonds, ground

• Dairy

  • 110 g Butter

Found on sweet2eatbaking.com

Description

Ingredients

• 110g (½ cup) butter, softened
• 110g (½ cup) caster (superfine) sugar
• 2 large eggs
• 1 tsp almond extract
• 55g (½ cup) ground almonds
• 55g (½ cup) self-raising flour, sifted
• 1 tsp baking powder
• raspberry conserve / jam (jelly)
• 250g (2 cups) icing (confectioners’) sugar, sifted
• 3 tbsp lemon juice
• 6 glace cherries, halved

Directions

• Cupcakes Preheat the oven to 180°C / 350°F / gas mark 5 and line a muffin tray with paper cases, set aside. Cream the butter and sugar with the almond extract until light and fluffy, then add the eggs beating throughly between each addition. Sift in the flour and baking powder, then add the ground almonds and mix to combine. Divide the mixture between between the paper cases and bake for around 15-20 minutes, or until a toothpick comes out clean. Allow the cakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Once cool, using a cupcake corer, core each of the cupcakes and fill with raspberry jam, then trim the top of the core and replace on the cupcake. Icing To make the glace icing, sift the icing (confectioners’) sugar into a large bowl and mix with the lemon juice until you get a thick smooth icing. Spoon the icing onto each cupcake and use a icing palette knife to gently help ease the icing to the edges. Immediately place half a glace cherry on top of each cupcake, and repeat this step with the remaining cupcakes. Allow the glace icing to set before serving. Store leftover cupcakes in an airtight container for up to 3 days.