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Amaretto Cherry Bakewell Cupcakes
By Bath Cake Company

Temperature: 180C/ 160C Fan/ Gas Mark 4
Cooking Time: 20-25mins
Makes 10 Cupcakes
Cupcake Ingredients
100g softened butter
100g golden caster sugar
2 eggs
35g ground almonds
70g self raising flour sifted
½ tsp baking powder
½ tsp almond extract
½ tsp Amaretto
Icing Ingredients
200g icing sugar sifted
6 tsp water
2 tbsp Morello cherry jam
Flaked almonds to decorate
5 glace cherries to decorate
  1. Prepare a muffin tin with 10 red cupcake cases
  2. Preheat the oven to 160C Fan
  3. Beat together the butter and sugar until light and fluffy
  4. Add the eggs one at a time with a teaspoon of the flour and beat well.
  5. Add the almond extract and Amaretto.
  6. Fold in the almonds, baking powder and flour.
  7. Pipe the mixture into the cases using a round nozzle so the cases are half full.
  8. Bake on the middle shelf with an oven sheet on the shelf above so that the cupcakes rise evenly.
  9. Bake for 20-25 minutes, until the cakes are golden on the top and bounce back to touch.
  1. Cut a small piece out of the top of each cupcake and fill with jam, place the lid of the cupcake back to cover the jam.
  2. Mix together the icing sugar and water until you have a thick smooth pourable consistency.
  3. Pour the icing onto the cupcakes almost to the top of the case.
  4. Sprinkle with flaked almonds
  5. Cut the cherries in half and put one half on top of each cupcake.

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