As the seasons change into Autumn, I start pulling out my very favourite baking recipes and working out which ones I haven’t shared on the blog yet. Some of my cosiest bakes include my Yorkshire Tea Juicy Fruit Cake and my Carrot and Orange Cake with Cream Cheese Frosting. Both are great for curling up with a cup of tea in front of the fire. But one I haven’t published yet is my Cherry Bakewell Cupcakes Recipe. Although perceived as Summery, these fruity bakes are super simple and light. Perfect for taking to friends on a Sunday afternoon for a rainy film day. The rich smell of almonds baking in the oven is better than any scented candle. I promise you.
The History of the Cherry Bakewell
The history of the Bakewell Tart can be traced loosely back to the town of Bakewell in the Peak District, Derbyshire, England in 1860. It was said that a custard-based pudding was made in error. However, it was a happy accident and became known as the Bakewell Pudding. In the 1900s the almond egg custard was replaced with frangipane. The decoration of a glacé cherry and a cherry jam filling turned it into the Cherry Bakewell that we know and love today.
My take on the Cherry Bakewell
I love the rich combination of fruity cherries and smooth almonds. I have also added a little zing of lemon into my icing. This cuts through the flavours to make these cupcakes so morish!
An easy cupcake to bake
This recipe could not be easier. I use a stand-alone whisk and just pop all the ingredients in. The icing is also super simple. No piping is required.
So now I’ve tempted you to take a bite, let’s get onto the recipe to show you how to make them yourself at home. I have also added the Pinterest recipe card at the bottom of the page if it makes it easier for you to save for later.
Cherry Bakewell Cupcakes Recipe
Makes 12 cupcakes
Ingredients
For the Sponge
- 100g self raising flour
- 25g of ground almonds
- 1/4 tsp bicarbonate of soda
- 125g salted butter
- 2 eggs
- 1-2 tablespoons of milk
- 1/2 tsp almond extract
For The Icing & Filling
- glacé cherries for decoration
- 224g of icing sugar
- juice of 1 fresh lemon
- cherry jam
Method
- Line a 12 hole baking tray with cupcake cases
- Set the oven for 160c fan, 180c regular or 350F.
- Using a hand mix or tabletop mixer, add all the sponge ingredients at the same time. This will mean that mixing is kept to a minimum. These are very light little sponges that don’t want to be overworked.
- Mix the batter (keep an eye on it. You are wanting it to be well combined, light and fluffy). This takes me 2-3 minutes with my mixer on a medium/high speed.
- Spoon evenly into each cupcake case. You can use two spoons or I have also found using one of these batter dispensers a really mess-free way!
- Bake in the oven for about 18-20 minutes. Check they are cooked by poking a skewer into the centre and making sure no batter comes out. They should be golden, slightly risen and spongey to the touch.
- Let them cool for a couple of hours otherwise, the icing will just run off.
- Using an apple corer or a sharp knife, cut a small hole in each sponge and spoon in a little cherry jam. Replace the top part of the sponge you removed to make for a smooth icing surface.
- To make the icing, in a bowl, gradually add the lemon juice, stirring all the time. You don’t want it too hard or too runny. This is something I have got wrong a lot in the past! So take your time and use your judgement.
- Spoon icing onto cupcakes and add half a cheery for decoration.
If you try this recipe, please let me know. I would love to know how you got on.
Isy xx
