As I’m getting a bit braver with my cooking, I’m trying to make my own recipes as well as finding other ones. I was trying to think of different things I could do with cupcakes and, as my favourite baked good ever is a cherry bakewell, I decided to make cherry bakewell inspired cupcakes.
So, cherry cake-wells… cake-well. Get it? Anyway.
For the cakes
- 175g soft unsalted butter
- 175g caster sugar
- 3 eggs at room temperature
- A teaspoon of almond extract
- 175g self-raising flour
- Raspberry jam
- 2 tablespoons of milk
- Royal icing sugar
- Glace cherries
This is basically a normal cupcake recipe, but with almond rather than vanilla and a splodge of jam. Start by preheating the oven to 180C and get your baking tray. You can make 24 small fairy cakes with this recipe, or 12 muffin size cakes. I actually ended up doing a mix of both; I had some sweet fairy cake cases I wanted to use, and made muffin size cakes from the rest.
This is a simple recipe. It uses the “all in one” method so it’s really easy. Put the soft butter, sugar, beaten eggs, and almond essence into a mixing bowl. Sift in the flour and the baking powder, add the milk and mix well with a wooden spoon. You should end up with a smooth, thick cake batter.
Next comes putting the mix in the cases. Because of the nature of how you’ll be putting the batter in (i.e., a tiny bit of batter, some jam, and then the rest of the batter) I recommend having a bowl of water, teaspoon and a tablespoon next to you when you’re putting them in.
Okay. Take about half a tablespoon of batter and put it in a cake case. I use fingers a lot when doing this because it’s just easier; just make sure to wash your hands thoroughly beforehand and keep your finger wet.
Smooth the batter over and then add a teaspoon of jam on the top. I’m actually using black cherry but red cherry or raspberry would probably work better.
And I’ve actually probably put too much jam in this one. You only want a little bit, just a tiny little layer.
Then top up with more batter. The idea is to make it so that you can’t see the jam at all. Again, a wet finger works marvellously to this end; just use your fingertip to smooth the batter over the jam.
Simply the do the same with the other cakes, then bake them in the oven. If you’re doing the small fairy cakes they’ll take between 10 and 15 minutes; the muffins take between 15 and 20 minutes. When ready they will be a gorgeous golden brown colour…
Leave them to cool and then get ready for decoration. This is the easy/fun bit; mix together some Royal Icing sugar with drops of lemon juice until you get a very thick icing.
Then take half a teaspoon of the icing and splodge it on the cake. Use the spoon/a wet finger to smear it into a circle…
…then cut a glace cherry in half and dot it on the top. Leave them to set (which shouldn’t take long as long if the icing wasn’t too wet) and then voila.
Mmmmm. There’s a Flickr photoset of making them here. They turned out really well, I’m really happy with them. I think next on the list is black forest cupcakes, in the style of a black forest gateau, which should be VERY yummy.
They Cook I was delighted to get a message from @NicAld81 to say that she’d attempted these!
She said “Viola! They’re yum! tweaked yours – added 50g ground almonds 4 texture, & raspberry flavouring 2icing :D”