Search

Carolyn's Bakewell cupcakes

(19 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Carolyn's Bakewell cupcakes
Carolyn's Bakewell cupcakes
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

How pretty are goodtoknow user Carolyn's Bakewell cupcakes? Almond-flavoured sponge, white buttercream icing and of course Glace cherries to finish them off.

Ingredients

For the Bakewell cupcakes:
  • 150g unsalted butter
  • 150g caster sugar
  • 3 medium eggs
  • 1tsp almond flavouring
  • 150g self-raising flour
  • 1/2tsp per cake of strawberry jam

For the white buttercream icing:

  • 75g unsalted butter at room temperature
  • 75g vegetable fat, like TREX
  • 300g icing sugar
  • 1tsp almond flavouring
  • 1tbsp milk
  • Tiny touch of violet food colouring paste
  • 12 Glace cherries
  • 12 green sugarpaste leaves

To make white buttercream, add the tiniest amount possible of violet food colouring paste and stir to combine. This neutralizes the yellow of the butter.

Method

  1. Preheat oven to 140°C/325°F/gas mark 3. Place 12 cupcake cases into a muffin pan.
  2. For the Bakewell cupcakes: In a large, clean bowl, cream the butter until pale, then add the sugar and cream. Add the eggs, one at a time, beating well between each addition. Add the almond flavouring. Fold in the flour, being careful not to over mix your batter.
  3. Spoon the mixture into 12 cupcake cases and bake for approx 20 mins until light golden. 
  4. Transfer to a wire cooling rack and whilst the cupcakes are cooling, cut a hole in the centre of each cake and fill with 1/2tsp strawberry jam, patting it down with the back of the spoon.
  5. For the icing: In a large, clean bowl cream the butter and vegetable fat together until pale and creamy, then add the almond flavouring, milk and icing sugar and stir to combine, then beat well. Add the tiniest amount possible of violet food colouring paste and stir to combine.
  6. When the cupcakes are cool, pipe on an iced rose, starting at the centre and working outwards in a swirl using a rose tip. Pop a green sugarpaste leaf over the end of your swirl and finish with a Glace cherry.


Your rating

Average rating

  • 4
(19 ratings)

Your comments

Katy goodtoknow Recipes

Hi Sarah6789 'cream' in the instructions simply means to beat the butter until smooth - sorry if that wasn't clear. Glad you enjoyed the cakes!

Sherrine

I think the cream means to mix so its a creamy texture, i didnt put any in mine!

Sherrine

I made these on Thursday and they are lovely, i'll definatley be making them again... Thank you Carolyn!

sarah6789

These are lovely but how much cream do you put in? I has cream in the instructions but not on the ingredients list. I didnt put any in and i did feel the texture was missing something. Fab flavour though and they look amazing, very effective! If anyone knows how much to put in please let me know!

Holly Recipes Assistant

Yum! I love bakewell tarts and I love cupcakes – perfect combo! Thanks Carolyn!

comments powered by Disqus

FREE Newsletter