Bakewell Cupcakes

Traditional Bakewell cupcake, what could be better with flavours of almond and raspberry combined in a simple cupcake with a hidden jam filling.  Yum!

As far as cupcakes go these little beauties are simple but impressive so are the perfect cupcake to make as presents or for a bake sale.

Bakewell Cupcakes
Serves 12
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Prep Time
15 min
Cook Time
18 min
Prep Time
15 min
Cook Time
18 min
For the cupcakes
  1. • 4 eggs
  2. • 200g caster sugar
  3. • 200g butter
  4. • 200g Self raising flour
  5. • 50g Ground almond
  6. • 2 teaspoon Almond essence
For the Filling
  1. Make a small hole in the middle of the cupcake and fill with raspberry jam, homemade or shop brought.
For the Icing
  1. 130g Butter
  2. 500g icing Sugar
  3. 1tsp Almond essence
  4. 1 to 2 tablespoon milk
For the Cupcakes
  1. Heat oven to 180 degrees and line a cupcake tray
  2. Cream butter and sugar until light and fluffy.
  3. Add in egg one at a time. Add in almond essence.
  4. Sift flour and almond together. Add into the cake mixture.
  5. Divide the cake mixture equally between the 12 cup cake cases - fill cases 3/4 full.
  6. Bake in the oven 20-25 minutes. Remove from oven and leave to cool.
For the icing
  1. Add all ingredients in to mixer and combine until light and fluffy
  2. To finish add a cherry and some flaked almonds.
  1. Enjoy!



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