Description
Light fluffy almond cupcakes with a cherry jam centre, topped with fondant icing, flaked almonds and a glace cherry.
Ingredients
Units
Scale
For the cupcakes:
- 110 g self-raising flour
- 2 eggs
- 110 g unsalted butter, softened
- 110 g caster sugar
- 1 teaspoon almond extract
- A little milk
For decoration/finishing:
- 8 teaspoons cherry jam
- White fondant icing (or use glace icing if you prefer)
- 6 Glace cherries, halved
- Flaked almonds, smashed up
Instructions
- Preheat the oven to 180°C / fan 160°C / 350°F. Line a 12-hole muffin tin with cupcake cases.
- Cream the butter and caster sugar together until fluffy and light.
- In a sperate bowl/jug whisk together the eggs and almond extract. Beat this into the butter and sugar.
- Add the flour and fold in. Add milk until the mixture is a soft dropping consistency.
- Divide the cake batter between the cupcake cases evenly.
- Bake for 15 minutes until firm and a skewer inserted in the middle comes out clean.
- Leave to cool in the tin for a few minutes and then transfer to a wire rack to cool completely.
- When the cakes have cooled, use a cupcake corer to remove a segment from the centre. Fill the centres with cherry jam.
- On a board or surface dusted with icing sugar, roll out the fondant icing if using. Use an appropriate cookie cutter to cut a circle to fit the top of the cupcake.
- Brush both sides of the circle of fondant icing with a very small amount of water and put on top of each cupcake, pressing down very gently.
- Sprinkle some smashed up almonds over the top and put a halved glace cherry in the middle.
- Prep Time: 10
- Cook Time: 15