If you popped into my recent side-by-side baking post where I looked at eggs curdling in cake batter, you may have been left wondering what I did with the cupcakes. Well, those plain and humble cupcakes were very simply transformed into these pretty and inviting Cherry and Almond Cupcakes.
That soft pink icing, which is so pretty, is courtesy of the addition of a little cherry jam! There’s no added colours, or ingredients with fandangled names or numbers, just a spoonful or two of simple cherry jam! How easy is that?
And that lovely pink colour surely makes them suitable for a girl’s birthday party, a Valentine’s day treat especially if they were sprinkled with a few mini sugar hearts ….. or even just because!
I’m sure you don’t need me to tell you how delicious the cherry and almond combo is. It’s such a polular flavour combination and for very good reason. Think of a classic frangipane tart and I’m sure you’ll realise what I mean!
So, let’s get to it and bake Cherry & Almond Cupcakes!
for a girl’s birthday, Valentine’s day ……. or simply just because.
Hands on time: about 30 – 35 mins Cook time: 20 – 23 mins Yield: 7 or 8 Cupcakes
Muffin Sized Paper Cases
Muffin sized Baking Tray
Large star piping nozzle
For the Sponge Batter
- 120g Butter (unsalted & softened) or Margarine
- 120g Golden Caster Sugar
- Pinch Salt
- 2 capful Almond Extract
- 2 Eggs, Large, lightly beaten
- 2 tbsp Milk
- 120g SR Flour
For the Buttercream
- 200g Butter, unsalted & softened
- 400g Icing Sugar
- 1-2 tbsp Cherry Jam (removing any fruit pieces which may cause the nozzle to block)
- Splash Milk
For the jam filling
- 1/2 jar (approx) Cherry Jam
a) Aim to ensure your ingredients are at room temperature before baking. Consider very gently warming the lightly beaten eggs over a double boiler if the eggs are chilly, especially in the colder months. Heat them until they are tepid (neither warm nor cold to the touch). Add them to the beaten butter and sugar as usual.