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

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