I don't know about you but i love a cherry bakewell. Whether it's a Mr Kipling, a homemade cherry bakewell tart are a cherry bakewell loaf.. I'm all over that thang!
I used to be so obsessed with cupcakes until i was introduced to NYC Cookies and they kinda took over my life 😅. This is my way of getting back into baking cupcakes!
These Cherry Bakewell cupcakes are stupendous! A lovely almond cupcake with a raspberry jam center, topped with a silky smooth almond buttercream, toasted almond flakes and a glace french cherry! Perfect for anyone who enjoys cherry bakewells and almond flavored baked goods 🍒.
Recipe
A lovely almond cupcake with a raspberry jam center, topped with a silky smotth almond buttercream, toasted almond flakes and a glace french cherry!
Prep Time: 30 minutes
Cook Time: 17-18 minutes
Total Time: 47-48 minutes
Servings: 20
Author: Zainab
Ingredients:
For the cupcakes:
375g plain flour
110g unsalted butter, softened to room temperature
120ml vegetable oil
300g granulated sugar
4 large eggs, room temperature preferred
1 tablespoon almond extract
1 tablespoon baking powder
½ teaspoon salt
300ml of milk, room temperature preferred (i used soya milk)
For the frosting:
225g unsalted butter, softened
440g icing sugar, sifted
1 tablespoon almond extract
A pinch of salt
4 tablespoons double cream, room temperature
For the filling and toppings;
Raspberry seedless jam
Toasted flaked almonds
Freeze dried raspberry pieces
Glace french cherries
Method:
For the cupcakes:
1. Preheat oven to 177C/350F and line two cupcake trays with 20 muffin cases/cupcake liners. Set aside.
2. In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, vegetable oil and sugar until creamy and well-combined.
3. Add eggs, one at a time, beating well after each addition. Then add in the almond extract and mix until combined.
Note: Be sure not to over mix the batter.
4. In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
5. Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over-mixing.
6. Evenly divide batter into your cake liners. Fill cupcake liners no more than ¾ of the way full and bake on 177C/350F for 17-18 minutes or, until a toothpick inserted in the center comes out with a few moist crumbs or clean.
7. Allow cakes to cool in their cake pans for 20-30 minutes before inverting onto cooling rack to cool completely before frosting.
For the frosting:
1. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
2. Add half the icing sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
3. Add the remaining icing sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
4. Add the almond extract and salt. Turn the mixer on low speed and slowly add 2 tablespoons of the double cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)
5. Check the consistency of the frosting and add more cream, ½ tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn't hold its shape.
Assembling the cupcakes:
1. Using an apple corer or a knife, create a whole on the middle of the cake (about half way down). Fill the whole with about ¾ of a teaspoon of raspberry jam. I like seedless jam.
2. Place the cored cupcake piece back into the jam filled whole.
3. Fill a piping bag with a star shaped nozzle and pipe the buttercream into each cupcakes.
4. Top each cupcake with toasted flaked almonds, freeze dried raspberry pieces and a glace french cherry.
5. Enjoy! 😊🍒
Notes
Store the cupcakes in an airtight container for up to 5 days. They taste the best for up to 3 days!
To make these cupcakes gluten-free, you can add gluten free plain flour instead of normal plain flour.
I used this piping nozzle.
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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