Cherry Bakewell cupcakes
Method
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Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.
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For the cupcakes, cream the margarine in a bowl until light and fluffy. Add the remaining ingredients, except the raspberry jam, and mix until well combined.
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Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
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For the icing, mix the icing sugar and lemon juice together in a bowl until smooth.
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Using an apple corer, carefully remove the middle of the cupcakes. Fill the holes with the raspberry jam.
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Carefully spoon the icing onto the top of each cake until the icing reaches the sides of the cake case and top with a cherry.
Ingredients
For the cupcakes
- 150g/5½oz margarine
- 150g/5½oz caster sugar
- 100g/3½oz self-raising flour
- 3 free-range eggs, at room temperature
- 1 tsp baking powder
- 60g/2¼oz ground almonds
- 1 tbsp milk
- 90g/3¼oz raspberry jam
For the icing
- 250g/9oz icing sugar
- 3 tbsp fresh lemon juice
- 12 un-dyed glacé cherries
Shopping List
Cherry Bakewell cupcakes
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Other