I have to confess I do love a Bakewell Tart, there’s nothing quite like almond frangipane topped with a glace cherry.
This past weekend I made a large Bakewell Tart for pudding and there was some leftover sponge filling, so decided to do a bit of experimenting and make some Bakewell inspired cupcakes, and these are what I cam up with . . .
HOW TO MAKE YOUR OWN BAKEWELL CUPCAKES
– makes 14 cupcakes
* 230g Butter or Margarine
* 170g Caster sugar
* 4 Eggs
* 1 tsp Almond extract
* 110g Ground almonds
* 170g Self raising flour
* Raspberry jam
* 200g Icing Sugar
* 1 to 1.5tbsps Water
* 7 Glace cherries
Step one – Preheat your oven to 180ºC and line two muffin tins with 14 cases.
Step two – Start by creaming together the butter/margarine with the sugar until light and fluffy.
Step three – Add in the eggs one at a time, the mixture will start to curdle (this is normal) add in a little of the flour to counteract this.
Step four – Once all of the eggs have been added, add in the almond extract, and the remaining self raising flour and then the ground almonds.
Step five – Mix until fully incorporated.
Step six – Evenly divide the mixture between each of the cupcake cases. I use a quarter cup measure to make sure all of my cupcakes come out roughly the same size, this will fill the cases around three quarters full.
Step seven – Place a teaspoon full of raspberry jam into the mixture and push down into the mixture.
Step eight – Pop in the oven for 20 minutes or until well risen and golden brown on top.
Step nine – Whilst the cupcakes are in the oven it’s a good chance to make the water icing that will decorate the top of the cupcakes, and then pop into the fridge to firm up slightly. You’re looking for a relatively thick consistency that will hold it’s shape once spread over the cupcake.
TIP – You may find that your water icing is a little slack, simply add in some more icing sugar if this is the case. Alternatively, if your icing is too thick add in a small amount of water until you reach the desired consistency.
Step one – Once the cupcakes are completely cooled, place a spoonful of icing onto the top of the cupcakes, and use the back of the spoon to smooth over the top of the cupcake.
Step two – Cut a glace cherry in half, and place on top of your cupcake.