Hello people, do I have the perfect picnic Cupcake for you to make and enjoy this sunny day here in the UK today – I think so? Let me introduce the delicious Bakewell Cupcake. All the yumminess of Bakewell Tart in Cupcake form.
Now I love Bakewell Tart, the raspberry jam layer, enveloped in an Almond sponge or frangipane, so I set about turning one of my favourite tarts into a cupcake. Hence the Bakewell Cupcake was born.
You have to admit, these cupcakes even look cheerful – maybe it’s the bright red cherry on top of the Almond glaze? When you bite into these Bakewell Cupcakes your mouth is filled with an assortment of tastes and textures! The hidden Raspberry jam and Almond flakes in the centre are a wonderful surprise!
The use of flaked Almonds in the centre is two-fold, firstly they provided a delightful crunch, secondly they stop the Raspberry jam from sinking to the bottom of the cupcake. So when you bite through the glorious Almond glaze into the moist cupcake sponge, your mouth is then filled with tart Raspberry Jam and crunchy Almond flakes. The perfect cupcake balance!
Now enough of me telling you how scrummy these are, let’s get on with how to make them!!
Recipe : Makes 18 cupcakes
18 Cupcake Cases
225g/8oz Unsalted Butter – at room temp.
225g/8oz Caster Sugar
4 Large Eggs – pref free range
1 tsp Vanilla Extract
1/2tsp Almond Extract
225g/8oz Self Raising White Flour
1/2 Jar Raspberry Jam
175g/6oz Flaked Almonds
For the topping:
400g/14oz Icing Sugar
1/2tsp Almond Extract
18 Red Glace Cherries
Preheat Oven to 175C/160C (fan).
Line muffin tins with the cupcake cases.
Add the butter, sugar and salt to a large bowl.
Add the remaining flour and eggs, whisk until combined.
Place the Bakewell Cupcakes into a preheated oven and bake for 15-20 mins, until the top is golden brown and springs back when lightly pressed.
To make the icing, sift the icing sugar into a bowl, add 1/2tsp of Almond Extract and enough water to make a thick, fluid icing. It should be able to hold a figure of eight.
Bakewell Cupcakes are not only pretty and delicious, they also make perfect, portable, picnic food. They are ideal for sharing with friends, family or someone you know, who needs a little pick-me-up!
I hope you try my cupcake version of a traditional Bakewell Tart.
What other deserts can we turn into cupcakes?