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Cherry bakewell cupcakes recipe

Cherry bakewell cupcakes recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes

Cupcakes flavoured with almond essence, with a layer of cherry preserve, topped with glace icing and a glace cherry - yummy!

Midlothian, Scotland, UK

25 people made this

IngredientsMakes: 12 cupcakes

  • 100g butter or margarine, softened
  • 100g caster sugar
  • 2 medium eggs, beaten
  • 100g self raising flour
  • 1 tablespoon almond essence
  • 12 tablespoons cherry preserves
  • 125g icing sugar
  • 15ml warm water
  • 6 glace cherries, halved

MethodPrep:20min ›Cook:18min ›Ready in:38min

  1. Preheat the oven to 180 C / Gas 6. Place cupcake cases into a cupcake tin, ready for later.
  2. In a bowl, cream together the butter and caster sugar with a wooden spoon. Next add the eggs and sieve in the self raising flour. Now add the almond essence. Mix well until everything is combined and there are no lumps.
  3. Using a tablespoon, fill each of the cupcake cases so they are about one-third full. Then put one teaspoon of cherry preserve into each of the cupcakes. Now add the remaining cake mixture to the cases so that the cherry preserve is covered.
  4. Bake in the preheated oven for about 18 minutes or until golden brown, or if you stick a knife in one of the cakes it should come out with no raw cake mixture on it. Leave the cakes to cool.
  5. Whilst the cakes are cooling, make the icing by sieving the icing sugar into a bowl and gradually mixing in the water until it is runny enough to run off a spoon, but still reasonably thick.
  6. Once the cakes are cool, spread the icing on - it works well if you use a spoon. Then put half a glace cherry on top of each cupcake. Store in an airtight container and consume within 3 to 4 days. Enjoy!

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

they're very simple to make and tasted delicious!-06 May 2013

Really tasty! The cake was lovely and fluffy with loads of flavour - will definitely make again!-19 Nov 2013

Lovely recipe, very tasty. I added ground almonds to mine.-14 Feb 2016

Cherry bakewell cake

Heat oven to 180C/160C fan/gas 4 and make sure there’s a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.

Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don’t open the oven before 25 mins cooking time has passed.

When they’re ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you’ll want a smooth surface for the icing later on.

When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

Cherry Bakewell inspired cupcakes

I’m not immune to the desire to diet in January, but I have always been someone who baulks at following the crowd. So in single years gone by I’ve laughed in the face of abstinence from alcohol, butter, sugar and wheat come January time and instead rather enjoyed the emptier bars cities have to offer, the quicker service and ease of finding a seat to park my ample rear.

This year I find myself pregnant for the first time in the month of January and so I shall consume (almost) whatever I want and worry about losing those pounds at a later, sunnier, salad friendly date. So, I give you my cherry Bakewell inspired cupcakes. You may or may not remember these from the Great British Bake Off, for they are what I baked in the first week when I still retched every time the director shouted ‘action.’

NB: This recipe also appears on the BBC website here in case some of you are thinking you’ve seen it before.

Cherry Bakewell inspired cupcakes

  • 150g soft butter or margarine
  • 150g castor sugar
  • 100g self raising flour
  • 60g ground almonds
  • 1 tsp baking powder
  • 1 tbsp milk
  • 3 large eggs at room temperature
  • 90g raspberry jam
  • 250g icing sugar
  • 3 tbsp lemon juice
  • 12 glace cherries, washed and dried

Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases. For the cupcakes, cream the butter/margarine in a bowl until light and fluffy. (Use the flat beater if using your KitchenAid.) Add the sugar, flour, almonds, baking powder, milk and eggs then mix until well combined.

Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes on a wire rack. For the icing, mix the icing sugar and lemon juice together in a bowl until smooth.

Using an apple corer, carefully remove the middle of the cupcakes and eat/discard. Fill the holes with the raspberry jam using a teaspoon. Carefully spoon the icing onto the top of each cake until the icing reaches the sides of the cake case and top with a cherry. Leave to set before serving.

Cherry Bakewell Cupcakes

The latest recipe from our top 20 bakes for kids, is one I have been looking forward to. It is the Cherry Bakewell cupcakes. It’s not quite the famous Bakewell Tart, from our home county of Derbyshire. But I’m still expecting these to be really nice.


  • 150g butter
  • 150g caster sugar
  • 100g self raising flour
  • 3 eggs
  • 1 tea spoon baking powder
  • 60g ground almonds
  • 1 table spoon milk
  • handful of glace cherries


  • Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.
  • For the cupcakes, cream the butter in a bowl until light and fluffy. Add the remaining ingredients, including the cherries which should be chopped to taste, and mix until well combined.
  • Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.

I have to be honest. I forgot the baking powder, so they didn’t raise very well. Put this isn’t the place for expert baking haha. The kids wanted to sift icing sugar on top of the cakes, as neither are keen on icing. I’d like to make some more, with some proper icing, with a cherry on top, and remembering the baking powder. It’s something I will definitely be doing.

Even so, our cherry Bakewell cupcakes tasted really nice, and they didn’t last long at all. I wasn’t sure if the kids would like the almond flavour, but Lily loves them. I don’t think Jack liked them quite as much, but he still are them. As always, thank you for reading.

Like this:

My name is Adam. I live with my partner Natalie, and our 2 children Jack and Lily. Both children are autistic, it is now my mission to show what life around autism is like. Spread the awareness and gain the acceptance that autistic people deserve.

Cherry Bakewell Buttercream Cupcakes

Bakewell tart is one of my absolute favourite tarts. I love the moist almond frangipane and jam filling encased in sweet shortcrust pastry, there really is nothing better. So I was delighted when Sugar and Crumbs sent me their Cherry Bakewell icing sugar to review. Using the sample I made a batch of buttercream to top some almond cupcakes. Oh my, am I pleased with result. The cherry bakewell buttercream is sublime, it really is quite heavenly and truly captures the essence of a cherry bakewell tart. These cupcakes were a huge hit with all the family. I recommend you try these for yourself.

Cherry Bakewell Buttercream Cupcakes

  • Servings: 12
  • Time: 1hr 30mins
  • Difficulty: easy

160g unsalted butter (softened)
160g caster sugar
3 medium eggs beaten
1/2 teaspoon almond extract
160g self raising flour (sifted)
Optional: cherry jam

Cherry Bakewell Buttercream

250g Sugar and Crumbs cherry bakewell icing sugar
125g unsalted butter (softened)
1 teaspoon milk
Fresh cherries to serve

1. Pre heat the oven to Fan 165c or a conventional oven about 180c. Line a 12 hole muffin tin with cupcake cases.

2. Cream the butter and sugar until light and fluffy.

3. Pour the almond extract into the beaten eggs. Gradually add the beaten eggs to the butter and sugar a little at a time, mixing well after each addition. If you think the mixture looks curdled add some flour.

4. Fold in the sifted flour, I usually do this half at a time until combined.

5. Using two dessert spoons, spoon the mixture into the cases.

6. Place into the pre heated oven for about 20 minutes.

7. The cakes are ready when they are lightly golden and springy to touch. You can test by inserting a cocktail stick or a piece of dry spaghetti into the centre of a cake if it comes out clean then they are done.

8. Allow the cakes to cool in the tin for about 10 minutes and then transfer to a wire rack to cool completely before decorating.

9. Optional: Hollow out the top of the cupcake and fill with a teaspoon of cherry jam.

10. To make the buttercream, cream together the butter, icing sugar and milk until light and airy. Using a piping bag fitted with a star nozzle pipe a small swirl on top of each cupcake. Enjoy with fresh cherries.

Sugar and Crumbs also sent me samples of their chocolate lime cocoa powder and coconut lime icing sugar, which I used to create tasty Chocolate Lime Cupcakes with Coconut Lime Buttercream.

I was sent free samples of the Sugar and Crumbs cocoa powder and icing sugars to review. All opinions are my own and are completely honest. The recipe is my own.

  • For the
  • Bakewell cupcakes:
  • 150g unsalted butter
  • 150g caster sugar
  • 3 medium eggs
  • 1tsp almond flavouring
  • 150g self-raising flour
  • 1/2tsp per cake of strawberry jam
  • For the
  • white buttercream
  • icing:
  • 75g unsalted butter at room temperature
  • 75g vegetable fat, like TREX
  • 300g icing sugar
  • 1tsp almond flavouring
  • 1tbsp milk
  • Tiny touch of violet food colouring paste
  • 12 Glace cherries
  • 12 green sugarpaste leaves

To make this cupcake recipe, preheat oven to 140°C/325°F/gas mark 3. Place 12 cupcake cases into a muffin pan.

For the Bakewell cupcakes: In a large, clean bowl, cream the butter until pale, then add the sugar and cream. Add the eggs, one at a time, beating well between each addition. Add the almond flavouring. Fold in the flour, being careful not to over mix your batter.

Spoon the mixture into 12 cupcake cases and bake for approx 20 mins until light golden.

Transfer to a wire cooling rack and whilst the cupcakes are cooling, cut a hole in the centre of each cake and fill with 1/2tsp strawberry jam, patting it down with the back of the spoon.

For the icing: In a large, clean bowl cream the butter and vegetable fat together until pale and creamy, then add the almond flavouring, milk and icing sugar and stir to combine, then beat well. Add the tiniest amount possible of violet food colouring paste and stir to combine.

When the cupcakes are cool, pipe on an iced rose, starting at the centre and working outwards in a swirl using a rose tip. Pop a green sugar paste leaf over the end of your swirl and finish with a Glace cherry.

Cherry Bakewell Cupcakes

This Cherry Bakewell cupcakes recipe is a traditional bake that everyone loves. In addition, we have decided to add that extra fudge flavour using our natural flavoured Icing Sugars. In fact, with our Natural Flavoured Icing Sugar, you can bake these easy cupcakes in any flavour. Try to make it using Salted Caramel Natural Flavoured Icing Sugar, or combine flavours. For example, use our Orange Natural Flavoured Icing Sugar for baking the cupcakes and our delicious Jaffa Twist for making buttercream.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

In addition, you can decorate these classic cupcakes with buttercream flowers using our Nifty Nozzles, the genuine Russian piping tips.

This recipe is one that you will return to time and time again. Furthermore, the cupcakes doesn’t go dry around the edges.

As a general rule, we recommend eating your cupcakes on the day of baking or within 24 hours for the best flavour, but they will last up to 2 days.



1. Preheat the oven to 140 c, 275 F, Gas mark 1.

2. Place our Sugar and Crumbs Natural Flavoured Icing Sugar of your choice (we are using Cherry Bakewell) and margarine into a mixer bowl, blend until light and fluffy.

3. Add eggs one at a time. Only add the next egg when egg one is incorporated.

4. If mix starts to curdle add a tablespoon of the flour from your weighed out ingredients.

5. Now add flour and fold in, do not mix in. If you mix in you will knock the air out.

6. Add 1 tablespoon warm boiled water.

7. Fill the paper cases 2/3rds of the way up. Bake in the oven at 140C for 10-15min if you are using mini cases. 20 minutes for normal cases, or until golden brown and a skewer comes out clean.

8. Test with a cake test to see if its baked.

9. To make the cherry bakewell icing, add 150g Sugar and Crumbs Cherry Bakewell Natural Flavoured Icing Sugar with hot water. Add a little water at a time until you get a thick, runny consistency.

10. Take your cupcake and using a teaspoon spread it on top of the cupcake until its in line with the top of the case.

How to bake cherry bakewell cupcakes!

This recipe is my take on the British classic Cherry Bakewells yum! Will make between 6-8 cupcakes, as always depends how big you like them :) Preheat your oven to 180'C (150'C in a fan assisted).

Gather up your supplies & your bowl, spoon, baking tray & cupcake cases. :)

Mix your butter & sugar together. JUST BEAT IT (8) haha. About 5mins of mixing here guys.

Keep mixing till your mixture is pale & fluffy :)

Beat up your eggs & get your flour ready :)

Add flour and eggs alternatively to the sugar mixture, folding gently until your mix looks like this.

Add a few drops of Almond essence :) yummy smell!

Chop up your glacé cherries and coat in flour, this stops them sinking to the bottom when baking :)

Fill your cupcake cases up.

And bake for around 10-15mins till they look golden brown on top! Yummmm!

Mix up your buttercream icing. I have no real set recipe, I just eyeball it. But use the amounts I suggested and then just thicken it up or use milk to make it thinner, depending on what you need!


1. Firstly, add the tapioca flour, buckwheat flour, brown rice flour, ground almonds, baking powder, xylitol and stevia into a large mixing bowl. Stir together until well mixed. Then, add in the almond extract and rice milk, and mix together using a hand whisk until smooth.

2. When this is done, line a muffin tray with 6 large cupcake cases. Then, add 2 tbsp of the cake mixture into each case. Next, spoon 1 tsp of the cherry jam into the centre of each case. Then, top each cupcake with the remaining cake mixture, to cover the jam. Add the cupcakes into the oven and bake for about 30 minutes, until golden.

3. When the cupcakes have baked, remove them from the oven and set them aside to cool completely. Then, serve when they have cooled.

Bakewell Muffins


  • 110g ground almonds
  • 200g self-raising flour
  • 110g granulated sugar
  • 1 tsp baking powder
  • 2 large eggs
  • 1 tsp vanilla extract
  • 230ml semi-skimmed milk
  • 70ml sunflower oil
  • 12 tsp jam, cherry or apricot
  • 30g flaked almonds
  • 50g icing sugar
  1. Pre-heat your oven to 170C (fan) and pop 12 paper cases into your muffin tin.
  2. Mix together the dry ingredients ground almonds, flour, granulated sugar and baking powder.
  3. Beat the eggs in a separate bowl, before stirring in the vanilla extract, milk and sunflower oil. Whisk the wet ingredients into the dry, pouring and stirring at the same time.
  4. Fill each case about half full with the muffin batter, before adding a dollop of your jam of choice to the centre of each.
  5. Top up each case with the remaining mixture, scatter with flaked almonds, and bake for 20-25 minutes until golden brown.
  6. Prepare the icing by mixing the icing sugar with just enough water so that it will drizzle – perhaps two teaspoons. Decorate once the muffins have been cooling for 20 minutes or so.

Cost: A few behind-the-scenes cost savings have been had in baking these muffins. Many recipes call for marzipan to be grated into the muffins, but I find the addition too sweet. And you could also add a glace cherry to the top of each muffin to make them prettier.

But made according to the above recipe, these lovely Bakewell Muffins should set you back around £2.40, give or take – 20p a muffin.

Watch the video: Cherry Bakewell Cake. Waitrose u0026 Partners