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.
200g caster sugar
200g Self raising flour
50g Ground almond
2 teaspoon Almond essence
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.
500g icing Sugar
1tsp Almond essence
1 to 2 tablespoon milk
Add all ingredients in to mixer and combine until light and fluffy
To finish add a cherry and some flaked almonds