As promised, here’s the recipe for the Cherry Bakewell cupcakes. I’m 100% certain I’m cursed with these, I tried the original recipe from BBC foods and they caved in; I tweaked it slightly and they caved in again, then I tweaked it and it happened again and again and again. My plan is to keep trying until I get them perky and fluffy, luckily they’re delicious and are all gone within a day or two!
If anyone has any suggestions on how to prevent it, please let me know. This is the recipe where they’ve sunk the least and have tasted the best.
120g of self-raising flour
120g of butter (softened at room temp for a min of 45minutes)
150g of caster sugar
3 free range eggs
40g of ground almonds
1tbsp of milk
2tsps of almond flavouring
Rasberry Jam (for the filling)
3 tsps Almond flavouring
3 tbsps fresh lemon juice
12 glace cherries
300g icing sugar
Preheat the oven to 180degrees and put 12 paper cases into a 12 hole tin or onto a baking tray.
Cream the butter into a mixer on low speed. Add the caster sugar, increase speed by 1. Mix until light and fluffy.
Add the eggs and fold into mixture with a wooden spatula. Sift the flour and ground almonds into the mixture then add the milk and almond flavouring. Mix until combined (be careful not to over mix as this can make them sink).
Separate the mixture into the 12 paper cases (careful not to overfill as this can also make them sink). Cook for 15-20 minutes or until golden brown.
Once cooked, remove from the oven and allow to sit until cool.
When cooled, cut a hole in the centre of each (being careful not to go too deep) and spoon in 1tsp (or as much/little as you like) of raspberry jam. Mix the almond flavouring, lemon juice and icing sugar together and spoon onto the top of each cupcake. Using a knife, spread out the icing sugar so the cupcake top is covered.
Top each cupcake with a cherry and serve.
No matter what they look like, they really are delicious. The jam centre makes them taste like a jam donut and honestly, anything that’s similar to a donut but easier to make is a ‘to die for’ recipe for me.