These little beauts have been adapted from the famous Bakewell Tart. I found this recipe in The Great British Bake Off: How to bake cookbook that I was given as Christmas present, I couldn’t resist having a go!
Makes 12For the cup cakes 150g unsalted butter, very soft 150g caster sugar 100g self-raising flour 3 large eggs, at room temperature, beaten 1/2 tsp baking powder 60g ground almonds 1 tbsp milk, at room temperature 4 tbsp raspberry jam For the icing 250g icing sugar about 3 tbsp strained fresh lemon juice 12 glace cherries, rinsed and dried 1 x 12 hole muffin tray, lined with paper muffin cases
Preheat the oven to 190C/375F/gas 5. Beat the butter with an electric mixer until creamy. Add all the other ingredients for the cup cakes, except the jam, and beat until light and creamy.
Spoon the mixture into the cup cake cases, dividing it evenly. Level the mixture in each case using you fingertip. Bake for 15 to 20 minutes or until golden brown and firm to the touch, and a skewer inserted into the center of a cup cake comes out clean. Remove each cup cake from the tray and place on a wire rack. Leave to cool completely.
To make the icing, sift the icing sugar into a mixing bowl and work in enough of the strained lemon juice to make a thick, but spoonable and runny icing. Set aside.
Using a teaspoon or apple corer, remove the centre from each cup cake, cutting only two-thirds of the way down. Stir the jam with a teaspoon until it is a little runny, then carefully spoon into the holes in the cup cakes until the jam just reaches the top (don’t over fill).
Beat the icing using a teaspoon, then spoon it over the top of each cup cake to flood the surface until the icing reaches the sides of the paper case. Take care that the jam doesn’t become mixed into the icing. Add a cherry to the middle immediately and leave to set.
Especially nice served with a pot of tea.