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Cherry Baked Well Cupcakes
By Wee Bakery Cake & Coffee House, The

113g butter (at room temp)
2/3 cup caster sugar
1 ½ cups plain flour
1 ½ tsp Baking powder
¼ tsp salt
3 eggs
60ml milk (at room temperature)
1 tsp vanilla extract
Zest of 1 lemon
Strawberry jam
Fresh cherry
Flaked almonds

  1. Sieve together the flour, baking powder and salt into a bowl and set aside.
  2. Beat butter until pale, then add sugar, until light and fluffy.
  3. Add eggs one at a time, with a little of the flour. Add vanilla extract and lemon zest.
  4. Turn the mixer down and add the remaining flour and milk alternatively.
  5. Mix until just incorporated and divide between 12 cupcake cakes.
  6. Place in the middle of the oven at 160C for 20 mins.
  7. Once cooled for approximately 10 mins, pipe jam into the centre of each cupcake. (if the jam is a little too thick, add a splash of boiled water and stir).

  1. Mix 500g sieved icing sugar with sugar syrup, freshly squeezed lemon juice and a little cooled boiled water. Add a little of the liquids at a time until you get a smooth consistency.
  2. Pipe onto the cupcakes, sprinkle with flaked almonds and add a fresh cherry.

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