Cherry Bakewell Cupcakes

A recipe from Sophie Richmond to celebrate Afternoon Tea Week!

1hr (plus cooling) to prepare
Serves 12

Ingredients

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.

Instructions

  1. Heat the oven to 190ºC (170ºC fan) Gas 5. Place paper cases in 12 holes of a muffin tin.
  2. Remove the stalks and stones from the cherries and cut into quarters (see top tip*).
  3. 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.
  4. 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.
  5. 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.
  6. Leave to cool in the tin for 5 minutes before transferring onto a wire rack to finish cooling completely.
  7. For the topping, whisk together the cream, icing sugar and vanilla extract until thick enough to pipe (take care not to over whisk).
  8. Spoon the crème chantilly into a piping bag fitted with a star nozzle and pipe swirls on top of the cakes.
  9. Top with a fresh cherry and a sprinkle of flaked almonds (if you wish). Chill until ready to serve.