Thursday 21 March 2013

Cherry Bakewell Cupcakes

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Cherry Bakewell Cupcakes. I am a huge fan of Bakewell Tart, so when I saw the recipe for these cupcakes, I had to bake them. They have an almond sponge which is filled with raspberry jam, and topped with a simple icing and cherries. These look so cute when they are iced - you have to try them!
This recipe makes 10 cupcakes.

A Simple List of Ingredients:

1. Butter
2. Caster Sugar
3. Self-Raising Flour
4. Eggs
5. Baking Powder
6. Ground Almonds
7. Milk
8. Icing Sugar
9. Lemon Juice
10. Raspberry Jam
11. Glace Cherries

Bismillah, let's start!

First, preheat the oven to Gas Mark 4.

Place cupcake cases into a cupcake tray, and set aside.

Place 5 and 1/2 ounces softened butter into a mixing bowl. 

Cream the butter until light and fluffy.

Add 5 and 1/2 ounces caster sugar.

Add 3 and 1/2 ounces self-raising flour.

Add 3 eggs.

Add 1 teaspoon baking powder.

Add 2 and 1/4 ounces ground almonds.

Add 1 tablespoon milk.

Mix well until combined.

Spoon the mixture evenly into cupcake cases. Bake in the preheated oven at Gas Mark 4 for 20 minutes until golden brown.

Cool the cupcakes completely on a wire rack whilst making the icing.

To make the icing, place 9 ounces icing sugar into a bowl.

Add 3 tablespoons lemon juice.

Mix until combined. The icing should be thick and if it's not add more icing sugar.

Next, take 4 tablespoons raspberry jam. Heat for 20 seconds in the microwave to loosen it up a bit.

Take glace cherries - one for each cupcake.

To assemble, take a cooled cupcake.

Slice the top off.

Spread on 1 teaspoon raspberry jam.

Place the sliced top back on again.

Spoon icing on until it reaches the edges.

Place a glace cherry in the middle.

Repeat with the remaining cupcakes. Place on a wire rack to set with foil underneath to catch any dripping icing.

How adorable do these look? Bake them - you won't be disappointed!


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