Cherry Bakewell Cupcakes

Hello friends,

I haven't done any baking for a while, and the main reason for this is because for most of May I was eating very healthily prior to my Tough Mudder event. Now that is done, I am back in the kitchen again, and today's treat are these deliciously decadent Cherry Bakewell Cupcakes.

This recipe makes 12 cupcakes.

Ingredients:

150g soft butter
150g caster sugar
100g self raising flour
50g ground almonds
1tsp baking powder
A dash of milk
3 eggs
Raspberry jam
200g icing sugar
3 tbsp lemon juice
12 glace cherries

Method:

Preheat the oven to 180 degrees, and line a 12 muffin hole tin.

In a large bowl cream together the butter and sugar until light and fluffy. Add in the flour, almonds, baking powder, milk and eggs and mix well. Spoon the mixture into the cupcake cases, and place in the oven. Bake for around 15-20 minutes, until golden and a skewer comes out clean when tested.

Remove from the oven and allow to cool. Whilst the cakes are cooling, combine the icing sugar and lemon juice and beat well until smooth. When the cakes are fully cool, cut out some of the cake from the middle, and fill the hole with jam. Pour over the icing, then place a cherry onto of each one.

Sit back, relax and enjoy these very more-ish cupcakes!

Comments

Pasteils de nata - custard tarts

Pastry week on the Great British Bake Off saw Paull Hollywood set custard tarts as the technical challenge and I thought I would give them a go, seeing as I have never attempted them before! I own Paul's cookbook which has the recipe in, and it can also be found on the GBBO website. These two recipes vary slightly - in the book Paul doesn't make the rough puff pastry but uses shop bought (which I would normally do.) This being a Bake Off challenge though I decided to use the recipe they followed in the tent. The result - delicious buttery pastry filled with golden creamy custard. I ate 3 in one sitting! The tarts are quite fiddly and leaving the pastry to cool between rolling is essential to get the decent lamination and signature swirl on the bottom, so you will need to set aside a good couple of hours in total. As a side note, I found that I had a lot of left over custard - either I didn't make my tarts big enough or the recipe is rather generous with the por...

After Eight minis by Fantasy Cakes

Father Christmas clearly knows me well, as under the tree I had a new cake recipe book waiting; Fantasy Cakes by Angela Romeo and it is such a treat for the eyes to browse, and stomach for the wonderful cakes you could bake. It is a very clever book in that it has the standard cake recipes at the start which are used throughout the book. These so far have been so simple to throw together, which is very handy as I can leave the baby playing for 10 minutes to whip the cake up. You can order the book here , and I highly recommend it if you want to try some beautiful centre pieces or show stoppers. The first cake I tried is the After Eight minis, great as all the family were round to gobble up the end result. This After Eight recipe took a while to assemble and create the individual elements however they can all be done in advance and individually rather than sitting down for a good couple of hours stretch. I had to alter the recipe slightly as I ran out of self raising fl...

BBC Good Food Caramel Brownies

Another get together with friends has prompted some more baking (whilst the baby is sleeping) and the salted caramel cover recipe from a BBC Good Food issue from a while back caught my eye. I have been storing this recipe waiting for a good excuse to bake it, and I can say (after scoffing a few), these brownies do not disappoint and will be made again. Brownies are very easy to make, the one stumbling point I often find is the temperature of the oven and the time they are baked for - as ovens vary vastly this is quite hard to write into a recipe, but I have a fan assisted fairly new over which bakes quite hot. They key for baking the brownies is checking after the stated time, and they should still be a little liquid in the middle if you want moist squishy squares. Leaving them to cool completely in the tin is also an essential, as if they are cut too early they may still be too liquid. Time to make batter - around 15 minutes Baking time - 35 minutes depending on your oven I...

Freckled Kirsty

Search This Blog