Bakewell Cupcakes

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.

Bakewell Cupcakes, best eaten outside in the sunshine!
Bakewell Cupcakes, best eaten outside in the sunshine!

 

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.

Bakewell Cupcakes, perfect for a picnic in the park.
Bakewell Cupcakes, perfect for a picnic in the park.

 

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!

Bakewell Cupcakes - pretty and delicious!
Bakewell Cupcakes – pretty and delicious!

 

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!

Bakewell Cupcakes - with Raspberry Jam and Flaked Almond centre.
Bakewell Cupcakes – with Raspberry Jam and Flaked Almond centre.

 

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

1/4tsp Salt

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

Method :

Preheat Oven to 175C/160C (fan).

Line muffin tins with the cupcake cases.

Add the butter, sugar and salt to a large bowl.

Whisk together until light and fluffy. Then add the Vanilla and Almond Extract. Whisk to combine.
Whisk together until light and fluffy. Then add the Vanilla and Almond Extract. Whisk to combine.
Add half the flour and 2 eggs, whisk together to combine.
Add half the flour and 2 eggs, whisk together to combine.

Add the remaining flour and eggs, whisk until combined.

Light, fluffy, Almond flavoured cake batter.
Light, fluffy, Almond flavoured cake batter.
Place approx 1 teaspoonful of the batter into the bottom of each cupcake case.
Place approx 1 teaspoonful of the batter into the bottom of each cupcake case.
I used the end of a desert spoon as it was easier! Continue until each case has cake batter in the bottom.
I used the end of a desert spoon as it was easier! Continue until each case has cake batter in the bottom.
Add a good pinch of flaked Almonds to each case, pressing the cake batter flat as you add them.
Add a good pinch of flaked Almonds to each case, pressing the cake batter flat as you add them.
Place 1/2 a teaspoon of raspberry jam on top of the Almonds.
Place 1/2 a teaspoon of raspberry jam on top of the Almonds.
When the jam has been added then place a heaped teaspoon of cake better on top.
When the jam has been added then place a heaped teaspoon of cake better on top.
The batter will naturally spread out during the cooking process, sealing in the hidden jam centre!
The batter will naturally spread out during the cooking process, sealing in the hidden jam centre!

 

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.

Remove from the oven and allow to cool for 10 minutes in the tin before transferring them to a cooling rack.
Remove from the oven and allow to cool for 10 minutes in the tin before transferring them to a cooling rack.
Allow to cool completely before icing.
Allow to cool completely before icing.

 

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.

Almond flavour glaze that's just the right consistency.
Almond flavour glaze that’s just the right consistency.
Use a teaspoon to cover the top of the cupcakes with the icing.
Use a teaspoon to cover the top of the cupcakes with the icing.
Now pop a cherry on top and leave to set for a couple of hours - if you can wait that long??
Now pop a cherry on top and leave to set for a couple of hours – if you can wait that long??

 

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?

Sammie x

 

 

 

 

 

 

 

 

 

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Sammie

Sammie

Hi, I'm Sammie, a young 40 something girl who loves life, Jesus, her family, cooking, gardening and photography. I have a passion for sharing and encouraging others to share. My way is to show love through food whilst having fun. Hence Feasting Is Fun!!

8 thoughts on “Bakewell Cupcakes”

    1. Thank you David, your cupcakes looked amazing on Twitter. I loved the icing and am going to try that next time I bake these. Sammie.

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