Recipe makes 12
This recipe is from ‘The Great British Bake Off: How to Bake the Perfect Victoria Sponge and Other Baking Secrets.’
One of my favourite snacks is a cherry bakewell, so making them in cupcake form was a nice change and tasted delightful. These taste fluffy and light with the jam and icing definitely curbing my sweet tooth for a little while.
Prep Time: 10 minutes
Cook time: 15-20 minutes
For the cup cakes
150g unsalted butter, softened
150g caster sugar
100g self raising flour
3 large eggs, beaten
1/2 tsp baking powder
60g ground almonds
4 tbsps raspberry jam
For the icing
250g icing sugar
approx. 3tbsps lemon juice
12 glace cherries
Preheat the oven to 190C/375F/Gas 5.
Beat the butter until creamy.
*The recipe recommends using an electric mixer however I was able to beat this butter by hand once it was soft enough*
Add all the other ingredients for the cup cakes, except the jam, and beat until light and creamy.
Spoon the mixture into a 12-hole muffin tray which has been lined with cases.
Bake for 15 – 20 minutes until golden brown. You can test when the muffin is cooked by piercing with a skewer in the centre. When done it will come out clean.
*TIP: I like to spoon the mixture in using two teaspoons to ensure minimal mess and more consistent amounts of batter in each case*
Spoon the cup cakes out of the muffin tray and allow them to completely cool on a wire rack.
The recipe suggests using an apple corer to remove a section two-thirds into the muffin. I used a knife to cut this section out and it worked just as well.
Make the icing in a large glass bowl. My personal recommendation here would be to slowly add lemon juice until the icing is at your desired consistency.
You want to aim for the icing to be slightly runny but thick enough to form a film on the top of the cup cake.
Immediately after icing, ensure you put a glace cherry on top.
*Tip: Wash the Glace cherries before placing on to the cup cake so the syrup doesn’t leak into the icing*
SEE BELOW THE DIFFERENT STEPS PHOTO REFERENCES: