My obsession with the Bakewell tart is well-documented on this blog (I’ve made a tart AND some little baby tartlets). Well, on my new favourite television show, The Great British Bake Off, one of the contestants made Bakewell cupcakes. And I just couldn’t resist (also my friends weren’t familiar with the Bakewell magic, so I felt obligated to demonstrate).
150g (5 1/2 oz) butter or margarine
150g (5 1/2 oz) caster sugar
100g (3 1/2 oz) self-raising flour (or in my case, 100g cake flour plus 1 1/4 tsp baking powder and just under 1/2 tsp salt)
3 eggs, at room temperature
1 tsp baking powder (if you’re using my made up self-raising flour, this is in addition to the baking powder there)
90g almond flour or ground almonds
1 tbs milk
a dash of almond extract
250g (9 oz) icing/confectioners’ sugar
3 tbs fresh lemon juice
12 glace cherries (again, no glace cherries in Poland, so I just used some cherries from cherry compote)
1. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin pan with cupcake liners.
2. Beat the margarine/butter in a bowl until it is light and fluffy, then beat in the sugar. Beat in the eggs one at a time, followed by the milk and almond extract.
3. In a separate bowl, whisk together the almond flour, self-raising flour, and baking powder. Fold this into the margarine mixture.
4. Spoon the batter into the muffin tin, and bake for 15-20 minutes, until the cupcakes are golden on top and a skewer inserted into the centre comes out clean. Remove from the oven and let cool for 10 minutes.
5. When the cupcakes have cooled a bit, use a knife to cut out a bit of the center, and spoon some raspberry jam in. Replace the removed bit of cupcake as a lid (you might want to cut away the excess cake in order to get it to sit smoothly). The cross section will look like this:
6. Prepare the icing by whisking the icing sugar with the lemon juice. Spread a small amount on each cupcake and top with a cherry.
Makes 12 cupcakes