CHERRY BAKEWELL CUPCAKES

A Cupcake Twist on the Classic Bakewell Tart.. Cherry Bakewell Cupcakes with Almond Sponges, Jam Filling, Almond Cherry Bakewell Buttercream Frosting, and a Glacé Cherry of course!

Ingredients Cupcakes

• 175 g Unsalted Butter/Stork
• 175 g Caster Sugar
• 3 Large Eggs
• 175 g Self Raising Flour
• 1 tsp Almond Extract

Decoration

• 150 g Unsalted Butter (not stork)
• 300 g Bakewell Icing Sugar
• 1/2 tsp Almond Extract
• Glace Cherries
• Cherry/Strawberry/Raspberry Jam
• Sprinkles

Instructions

1. Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases
2. Cream together the Butter and Caster Sugar with an electric beater till smooth
3. Add in the Beaten Eggs, Flour, and Almond Extract and beat again for about about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overheat it!
4. For full instructions : www.janespatisserie.com

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