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Bakewell Cupcakes

Traditional Bakewell cupcake, what could be better with flavours of almond and raspberry combined in a simple cupcake with a hidden jam filling. Yum!

As far as cupcakes go these little beauties are simple but impressive so are the perfect cupcake to make as presents or for a bake sale.


4 eggs

200g caster sugar

200g butter

200g Self raising flour

50g Ground almond

2 teaspoon Almond essence

To Make:

Heat oven to 180 degrees and line a cupcake tray

Cream butter and sugar until light and fluffy. Add in egg one at a time. Add in almond essence. Sift flour and almond together. Add into the cake mixture. Divide the cake mixture equally between the 12 cup cake cases - fill cases 3/4 full. Bake in the oven 20-25 minutes. Remove from oven and leave to cool.


Make a small hole in the middle of the cupcake and fill with raspberry jam, homemade or shop brought.

Bakewell Frosting:

130g Butter

500g icing Sugar

1tsp Almond essence

1 to 2 tablespoon milk

To Make:

Add all ingredients in to mixer and combine until light and fluffy

To finish add a cherry and some flaked almonds

Enjoy :)

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