Cherry bakewell cupcakes
These cherry Bakewell cupcakes capture all the charm of the classic British tart in a light, fluffy sponge. With almond sweetness, a hidden spoonful of jam, and a swirl of icing topped with a cherry, they’re the perfect little treat for afternoon tea or a cosy weekend bake. Every bite feels nostalgic and utterly delicious.
Inspired by classic Bakewell slices, they have all the same lovely flavours — just without the pastry — which makes them even lighter and ideal for serving with a pot of tea.
Cherry bakewell cupcakes
Ingredients
- 175 g caster sugar
- 175 g margarine
- 175 g self raising flour
- 1 tsp baking powder
- 2 eggs, lightly beaten
- 1 tsp almond extract
- Jam
Topping
- 225 g Icing sugar
- 12 Glace cherries, cut in half
Instructions
- Preheat the oven to 180°c / Gas 4. Line 2 muffin tins with cake cases and set aside.
- With an electric whisk, beat together the margarine and sugar until pale and fluffy.
- In a separate bowl, add the eggs and almond extract and in another bowl add the baking powder to the flour.
- Add third of the egg to the margarine mixture and beat together with a wooden spoon, then add a third of the flour and combine, then repeat until all the cake ingredients are mixed together.
- Divide the mixture between the cake cases and add a small dollop of jam on top of each. Bake in the oven for 20mins until the cakes have risen and spring back when pressed in the middle.
- When the cakes are cooked, leave to cool on a wire rack.
- For the icing, mix the icing sugar with 2-4 tbsp of water and mix to the consistency of thick cream and spread over each cake, finishing with a cherry on the top.