Cherry Bakewell Cupcakes

(makes 12)
150g butter
150g caster sugar
100g self-raising flour
3 eggs
60g ground almonds
raspberry jam
250g icing sugar
glace cherries
I made these cherry bake well cupcakes after seeing the recipe on Milly’s blog. Now Milly’s look farrrr better than mine but I couldn’t resist having a go myself. I love cherry bake well’s but have never had a cupcake like it before.

They’re so easy to make and Milly describes how to make them a lot better than I probably good so please have a look at her post 🙂 But basically you just mix the butter and sugar, followed by adding the eggs and flour. And then finally the crushed almonds. Pop a dollop into each cupcake case and pop in the oven until golden brown. Once cooled you make a small hole in each and add in the jam. It’s probably best to wait a minute as I then applied the icing straight away and if you’re not careful the icing can mix with the jam and it turns into quite a mess. My icing skills are no where near as good as Milly’s, but after a bit of a trial and error a few came out ok. Before the icing has set pop on a glace cherry for the final touch and voila 🙂 Simple as that. And they taste sooo good!

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