Monday, June 25, 2012

Cherry Bakewell cup cakes

Bring home the baking: Cherry Bakewell cup cakes

By Linda Collister

Fan of BBC1's The Great British Bake Off? Then try this delicious nostalgic recipe from the new book

Makes 12

Retro treat: These Cherry Bakewells will be the icing on the cake for afternoon tea © Woodlands Books
Retro treat: These Cherry Bakewells will be the icing on the cake for afternoon tea © Woodlands Books


  • 150g unsalted butter, very soft
  • 150g caster sugar
  • 100g self-raising fl our
  • 3 large eggs, at room temperature, beaten
  • ½ teaspoon baking powder
  • 60g ground almonds
  • 1 tablespoon milk, at room temperature
  • 4 tablespoons raspberry jam
  • 250g icing sugar
  • About 3 tablespoons strained fresh lemon juice
  • 12 glacé cherries (nondyed), rinsed and dried
  • 1 x 12-hole muffin tray, lined with paper muffin or cup-cake cases


1 Preheat the oven to 190°C/375°F/gas 5. 

Beat the butter with an electric mixer until creamy. Add all the other ingredients for the cup cakes, except the jam, and beat until light and creamy.

Spoon the mixture into the cup-cake cases, dividing it evenly. Level the
mixture in each case using your fingertip. Bake for 15 to 20 minutes or
until golden brown and firm to the touch, and a skewer inserted into the
centre of a cup cake comes out clean. Remove each cup cake from the
tray and place on a wire rack. Leave to cool completely.

2 To make the icing, sift the icing sugar into a mixing bowl and work in
enough of the strained lemon juice to make a thick, but spoonable and
runny icing. Set aside.

Using an apple corer, remove the centre from each cup cake, cutting
only two-thirds of the way down. Stir the jam with a teaspoon until it is
a little runny, then carefully spoon into the holes in the cup cakes until
the jam just reaches the top (don’t over-fi ll).

3 Beat the icing using a teaspoon, then spoon it over the top of each cup
cake to flood the surface until the icing reaches the sides of the paper
case. Take care that the jam doesn’t become mixed into the icing. Add
a cherry to the middle immediately and leave to set.

Good knives, trays, tins, digital scales and an oven thermometer are essential for baking

When using glacé cherries, make sure they are washed and dried really well, otherwise the syrup they are kept in will leak into your icing, if being used to decorate the cake, or cause the cherries to sink to the bottom of the sponge cake during baking.

Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets by Linda Collister Published by BBC Books






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