Almond and cherry cupcakes - recipe
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Prepare
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Serves
24 -
Cook
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Skill
Easy
Ingredients
For the cupcakes
- 200 g Butter (unsalted)
- 100 g Unrefined golden caster sugar
- 75 g Unrefined light muscovado sugar
- 1 tsp Almond extract
- 4 Egg(s) (free range) medium, lightly beaten
- 175 g Self-raising white flour
- 50 g Almonds (ground)
- 150 g Cherries pitted, chopped
- 3 tbsp Cherry juice
For the almond syrup
- 50 g Unrefined golden caster sugar
- 4 tbsp Water
- 1 tsp Almond extract
For the buttercream
- 200 g Cream cheese
- 100 g Butter (unsalted)
- 600 g Unrefined golden icing sugar
- 1 tsp Almond extract
- Almonds (flaked) for sprinkling
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1
Preheat the oven to 180°C, (fan 160°C, gas mark 4). Line 2 cupcake trays with cupcake cases.
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2
Using either an electric mixer or mixing bowl and whisk, beat the butter, sugars, cherry juice and almond extract together until pale and fluffy.
For this step you'll need:
- 200g Butter (unsalted)
- 100g Unrefined golden caster sugar
- 75g Unrefined light muscovado sugar
- 3 tbsp Cherry juice
- 1tsp Almond extract
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3
Reduce the whisk speed and slowly add the eggs, along with a tablespoon of the flour to prevent it from curdling.
For this step you'll need:
- 4 Egg(s) (free range) medium, lightly beaten
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4
Add the remaining flour, cherries and ground almonds. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.
For this step you'll need:
- 175g Self-raising white flour
- 150g Cherries pitted, chopped
- 50g Almonds (ground)
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5
To make the syrup, place the golden caster sugar in a pan with the water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in the almond extract.
For this step you'll need:
- 50g Unrefined golden caster sugar
- 4 tbsp Water
- 1tsp Almond extract
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6
Remove the cakes from the oven once cooked and leave to cool a little on a wire rack then add some sugar syrup to the top of each one.
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7
To ice, put the cream cheese, butter, almond extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly. Sprinkle a few almonds on top.
For this step you'll need:
- 200g Cream cheese
- 100g Butter (unsalted)
- 1 Almond extract
- 600g Unrefined golden icing sugar