Carolyn’s Bakewell cupcakes Recipe

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makes:

12

Skill:

medium

Prep:

40 min

Cooking:

20 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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

Method

  • To make this cupcake recipe, preheat oven to 140°C/325°F/gas mark 3. Place 12 cupcake cases into a muffin pan.

  • 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.

  • Spoon the mixture into 12 cupcake cases and bake for approx 20 mins until light golden. 

  • 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.

  • 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.

  • 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 sugar paste leaf over the end of your swirl and finish with a Glace cherry.

More Recipe Ideas

Top Tip

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.

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