Cherry Bakewell Cupcakes Recipe!

Hello lovelies,

It’s no secret that I’m a cherry bakewell lover! If you’ve been around here a while, you’ll have seen me go on about my love for them and quite honestly, I would go as far as saying I’m a cherry bakewell connoisseur at this point…

Therefore, when it comes to baking, you best believe I’ve got a list as long as my arm (and my arms are ridiculously long), full of cherry bakewell inspired recipes. I’m slowly but surely making my way through that list.

If you hadn’t noticed from the title already, today I’m sharing with you possibly my favourite EVER cupcakes, inspired by a cherry bakewell tart.

I’ve been so excited to share this recipe with you because not to toot my own horn but these are the best cupcakes I’ve made to date.

A almond flavoured cupcake with a cherry jam centre, topped with an almond flavoured silky smooth buttercream, a dollop of cherry jam and most importantly, topped with a cherry bakewell piece. I’m sorry, if that doesn’t have your mouth watering, I don’t know what will.

So, if these cupcakes have got you eagerly wanting to make them yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.

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Category: Sweet Treat

Servings: 12

Prep Time: 10 Minutes

Bake Time: 20-25 Minutes

Decorating Time: 20 Minutes

Overall Time: 1+ Hour

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Ingredients You Need For The Cupcakes:

• 200g Of Unsalted Butter
• 200g Of Caster Sugar
• 3 Large Eggs, At Room Temperature
• 1tsp Of Almond Extract
• 150g Of Self-Raising Flour
• 70g Of Ground Almonds

Ingredients You Need To Decorate:

• 1x Jar Cherry Jam / Conserve
• 200g Of Unsalted Butter
• 300g Of Icing Sugar
• 2tsp Of Almond Extract
• 3 Cherry Bakewell Tarts, Cut Into Quarters

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How To Make The Cupcakes:

• Firstly, gather together your equipment and ingredients, line a 12 hole cupcake tin with cupcake cases and preheat the oven to 190C / 170C Fan / Gas Mark 3.
• Secondly, in a stand mixer or using an electric whisk, beat together the 200g of unsalted butter and 200g of caster sugar until light and fluffy.
• Next, one at a time, beating well between each addition, beat in the 3 large eggs until combined.
• Now, add in half the self-raising flour and whisk until combined.
• Then, add the 1tsp of almond extract, followed by the remaining half of the self-raising flour and 70g of ground almonds and mix again until everything is combined.
• Divide the cupcake batter between the 12 cupcake cases (filling to 2/3rds full is perfect) and place into the oven to bake for 20-25 minutes, until a skewer inserted into the centre of the cupcakes comes out clean.
• Allow the cupcakes to cool in the cupcake tin for 5 minutes before removing and transferring over to a wire rack to cool completely.

How To Decorate:

• Once the cupcakes have cooled, it’s time to decorate.
• Using a knife or an apple corer, make a hollow in the centre of each cupcake and fill the hollow with a teaspoon (or more if needed) of cherry jam.
• Next, in a stand mixer or using an electric whisk, beat the 200g of unsalted butter until pale and loosened.
• A little at a time, beating well between each addition, add in the 300g of icing sugar and 2tsp of almond extract and beat until a buttercream has formed.
• Transfer the finished buttercream into a piping bag fitted with a 2D star piping nozzle and pipe the buttercream onto the tops of each cupcake.
• Top each of the buttercream swirls with a tablespoon of cherry jam.
• Finally, top each cupcake with a quarter of the cherry bakewell tart.

That’s your Cherry Bakewell Cupcakes prepared, baked, cooled and decorated, ready for you to enjoy!

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Notes:

• Store these cupcakes in an airtight container in the refrigerator for up to 3-4 days or at room temperature for 2-3 days.
• The un-iced cupcakes can be wrapped in clingfilm and frozen for up to 3 months. To defrost, I’d recommend leaving on the side for a few hours before using and decorating.
• If you can’t find cherry jam / conserve at your local supermarket, a good alternative that works beautifully with this recipe is raspberry, apricot or strawberry jam. My personal fave is raspberry.

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Is your mouth drooling too?

I’m absolutely chuffed with the end result of these cupcakes. As a cherry bakewell tart connoisseur, I can honestly say that these have the perfect amount of almond flavouring to cherry jam which create the most incredible flavour bomb in your mouth.

Moist, flavourful, sweet and indulgent – these cupcakes are a must try!

Let me know in the comments below if you make these cupcakes yourself and if you do, what your thoughts are on them. Are you a cherry bakewell lover? Are you as obsessed with these cupcakes as me?

Sending you all tons of love & hugs as always,

Elle xo