Cherry Bakewell Cupcakes
A recipe from Sophie Richmond to celebrate Afternoon Tea Week!
For this month’s recipe I wanted to create something in honour of ‘Afternoon Tea Week’ whilst celebrating the versatility of cherries – a fruit that is as precious as jewels to foodies and only has a short season. The inspiration behind these cupcakes comes from three afternoon tea favourites: the classic combination of cherries and almonds found in a bakewell tart, made in the form of a cupcake, with a nod to the scone in the beautiful crème chantilly topping. Whether you are hosting your own party or simply looking for a seasonal sweet treat – these are sure to be a success.
- For the cupcakes:
- 200g fresh cherries
- 125g butter, softened
- 150g caster sugar
- 2 eggs, beaten
- 175 g self raising flour
- ½ tsp baking powder
- 50g ground almonds
- few drops almond extract
- 125 ml milk
- For the crème chantilly topping:
- 300ml whipping cream
- 2 tbsp icing sugar, sifted
- a few drops vanilla extract
- To decorate:
- 12 fresh cherries
- Flaked almonds (optional)
- Heat the oven to 190ºC (170ºC fan) Gas 5. Place paper cases in 12 holes of a muffin tin.
- Remove the stalks and stones from the cherries and cut into quarters (see top tip*).
- Beat the butter and sugar until pale and creamy. Gradually beat in the eggs - adding a little of the flour if the mix begins to curdle.
- Mix in the remaining self-raising flour, baking powder, ground almonds and almond extract. Stir in the milk and cherries taking care to ensure they are evenly distributed throughout the batter.
- Spoon the mix into the cupcake cases and spread evenly. Bake in the oven for 20 to 25 minutes until golden and firm to the touch.
- Leave to cool in the tin for 5 minutes before transferring onto a wire rack to finish cooling completely.
- For the topping, whisk together the cream, icing sugar and vanilla extract until thick enough to pipe (take care not to over whisk).
- Spoon the crème chantilly into a piping bag fitted with a star nozzle and pipe swirls on top of the cakes.
- Top with a fresh cherry and a sprinkle of flaked almonds (if you wish). Chill until ready to serve.
*Coat the quartered cherries in a tablespoon of the self-raising flour to prevent them from sinking during baking.
About The Author
Sophie Richmond is a freelance writer and recipe creator from Kent. She recently graduated from UCL with a BA in English and is returning to study for an MSc in Clinical Nutrition. Moving to the countryside at a young age resulted in Sophie developing a passion for sustainable food and quality ingredients. A love of food and cooking is in her blood – as Sophie has cooked alongside her food writer mother since before she could walk…