A super cute twist on the traditional English dessert, these Cherry Bakewell Cupcakes are as delicious as they are adorable. A fluffy sponge flavoured with almond is filled with a tart cherry jam and topped with an almond butter cream, even more cherry jam; and as if that wasn’t enough, a hunk of Cherry Bakewell.
Did you even grow up in the UK if you didn’t crack open your Postman Pat lunchbox to glimpse the glorious sight of a Mr Kipling Cherry Bakewell? And no, no other brand will do (not sponsored but also not lying), it’s Mr Kipling or GTFO. Harsh but fair. For those not in the know, a Cherry Bakewell is a mass produced variation of the traditional English confection, a Bakewell Tart. A small, shortcrust pastry case is layered with a sweet jam, almond frangipane, white fondant icing and topped off with a glace cherry. They’re delicious, trust me.
These Cherry Bakewell Cupcakes are a variation of the variation of a Bakewell Tart. Cupcake Inception, if you will. A fluffy sponge cake flavoured with ground almonds is filled with a tart cherry jam and topped off with a swirl of almond buttercream frosting, even more cherry jam and a wee hunk of Cherry Bakewell. So cute! If you happen to live in a Cherry Bakewell free region just top your cupcakes with the cherry jam and a drizzle of water icing to finish it off.
Not into cherries, no problem. You can replace the jam with whatever flavour you like. Raspberry is a good option which will pair perfectly with the almond flavour, or if you really want to buck with tradition, apricot would work well too.
These uniced cupcakes will freeze perfectly, just wrap them in a double layer of cling film and pop in the freezer for up to three months. To defrost simply leave them on the counter for a few hours and boom, your cupcakes are ready to be filled and iced.Print
- 200g unsalted butter, softened
- 150g self raising flour
- 200g golden caster sugar
- 3 large eggs, at room temperature
- 1/2tsp almond extract
- 70g ground almonds
- zest from 1 lemon
- 150g cherry jam
For the Frosting:
- 125g unsalted butter, at room temperature
- 300g icing sugar
- 1/2tsp almond extract
- 2tbsp whole milk
- 2tbsp cherry jam
- 3 Cherry Bakewell tarts, quartered
- Heat your oven to 170C and line a 12 hole cupcake tray with cupcake liners. Set aside.
- In the the bowl of an electric mixer mix the butter and sugar together until light and creamy, around 3-5 minutes. Add the eggs one at a time scraping the bowl down between each addition.
- Add half the flour and mix until just combined, add the almond extract followed by the remaining flour, the ground almonds and the lemon zest. Mix until everything is just combined.
- Using an ice cream scoop fill each cupcake liner to 2/3 full and bake for 20 minutes until risen and springy when touched. Allow to cool in the tin for 5 minutes before removing to a baking rack to finish cooling.
- Once the cupcakes are cool make a hollow the the centre of each cake using an apple corer or a small, sharp knife. Fill each hollow with a teaspoon of cherry jam.
- To make the frosting mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, almond extract and 1tbsp of the milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add another tablespoon of milk until you reach a nice piping consistency.
- Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle with the vanilla frosting and pipe a cute swirl on top of each cake. Top with a teaspoon of cherry jam, a sprinkle of flaked almonds and quarter of a Cherry Bakewell tart.
- Category: Baking
- Cuisine: British