CHRISTMAS OFFER Subscribe to Sussex Life today CLICK HERE

Recipe: Bakewell Cherry Cupcakes by Luis Troyano

PUBLISHED: 17:50 08 September 2015 | UPDATED: 16:44 09 September 2015

Luis' Bakewell cupcakes.

Luis' Bakewell cupcakes.

Archant

Made from lemon and almond flavoured sponge with a raspberry jam centre, topped with an amaretto-flavoured icing, these cupcakes are a fun alternative to the traditional Bakewell Tart

Luis TroyanoLuis Troyano

These little cakes pay homage to the Cherry Bakewell, a tart that is thought to originate in Bakewell in Derbyshire in the mid-1800s. The Cherry Bakewell had an almond-flavoured fondant topping with a single half glacé cherry on top. These cupcakes are made from lemon- and almond-flavoured sponge with a raspberry jam centre, topped with an amaretto-flavoured icing. If you want to make them for children, replace the liqueur with an extra teaspoon of almond extract and lemon juice. If you are low on time, it’s fine to use good-quality shop-bought raspberry jam. Take a little time when icing them to fill them all consistently and gently press a whole glacé cherry bang in the centre. I always take a box of these when going to visit friends or need to make an entrance. They never fail to impress on all levels!

Makes 12

Time required: 30 minutes preparation and 30 minutes to ice and decorate

Baking time: 20–25 minutes, plus cooling

Optimum oven position and setting: below centre and fan

Essential equipment:

• A 12-hole muffin tin

• 12 greaseproof paper muffin cases.

• A cupcake corer will cut out a neat well for the jam, but if you don’t have one, carefully use a small, sharp knife instead.

Ingredients

• 150g soft unsalted butter

• 150g caster sugar

• 100g self-raising flour

• 120g ground almonds

• 3 medium eggs

• 1 tsp baking powder

• finely grated zest of 1 unwaxed lemon

• 1 tsp almond extract

• 1 tbsp milk

For the filling

• raspberry jam made with 100g fresh raspberries and

1 tbsp lemon juice, or use 150g shop-bought jam

For the icing

• 400g icing sugar

• 1 tsp almond extract

• 2 tbsp amaretto liqueur

• juice of 1 lemon, strained (use the lemon that was zested earlier)

• 12 glacé cherries – use different colours for the wow factor

Method

1. Preheat the oven to 160°C fan/180°C/320°F/gas 4.

2. Place a muffin case in each hole of your muffin tin.

3. Cream together the butter and sugar until pale and fluffy; this takes about five minutes in a kitchen mixer fitted with a paddle, or a little longer with a hand mixer.

4. Add the flour, almonds, eggs, baking powder, lemon zest, almond extract and milk, and mix well until combined.

5. Next, I put the cake mixture into a disposable piping bag, cut the end off the piping bag and pipe the mixture into each muffin case. Don’t fill each case more than halfway – we want the sponge to rise but leave room at the top of the case to hold a good quantity of icing later on. Bake for 20–25 minutes until the tops are firm and a skewer inserted in the centre comes out completely clean.

6. Remove the cakes from the oven, take them out of the tin and immediately place them on a wire rack to cool.

7. Once completely cooled, use a cupcake corer to remove a piece of sponge from the centre of each cake. Fill the hole with 1 teaspoon of jam and push the core back in.

8. To make the icing, place the icing sugar, almond extract and amaretto in a bowl. Add the lemon juice a little at a time and stir until you have a thick, smooth, glossy icing. Add a few drops of water if you don’t have enough lemon juice to achieve the right consistency.

9. Spoon some icing on the top of each cake, until it’s perfectly level with the top of the case, and place a whole glacé cherry in the middle of each one. Take your time here and make them all look the same for a stunning set of cupcakes. Leave the icing to set for a couple of hours or overnight before enjoying.

Luis’ book Bake it Great is out now and is published by Pavilion.

luistroyano.com

Shop with us at Great British Life

More from Baking

Tuesday, August 15, 2017

Whether you have strawberry or raspberry jam on your scones, or prefer Earl Grey to English breakfast tea - we've found 12 of the best tearooms that Devon has to offer

Read more
Wednesday, August 31, 2016

The Great British Bake Off can be a life changing experience for the contestants. We chatted to local finalist from series one, Ruth Clemens about her journey and the new series.

Read more
Friday, August 26, 2016

Millions tune in to see the Queen of Baking share her culinary wisdom each week on The Great British Bake Off – but how much do you really know about judge and food writer Mary Berry?

Read more
Monday, August 8, 2016

Afternoon Tea, once the preserve of high society, is now widely available in cafés, tearooms and restaurants across Britain. This is no less true in the Cotswolds, where you can delight in a cream tea or sip a delicate speciality blend in virtually every town and village in the region. To help you choose, here’s our selection of the best places to enjoy afternoon tea around the Cotswolds.

Read more
Sunday, April 10, 2016

Are you always on the hunt for the perfect Flat White or Americano in Cheltenham and the Cotswolds? Whether you like your latte fair trade, decaffeinated or crafted from locally roasted coffee beans – we pick 9 favourites to fill that caffeine craving

Read more
Tuesday, March 29, 2016

Are you always on the hunt for the perfect Flat White or Americano around Suffolk? Whether you like your latte fair trade, decaffeinated or crafted from locally roasted coffee beans – we pick 10 favourites to fill that caffeine craving

Read more
Tuesday, March 22, 2016

If you’re looking for things to do with a friend, or you just want to indulge a sweet tooth, Suffolk is home to some of the best cream teas in Britain – from country house hotels to chilled out coffee shops, we pick 10 worth a visit

Read more

Most Read

Latest from the Sussex Life