Cherry Bakewell Cupcakes

I imagine myself sun bathing in the garden for the remainder of my time off from uni but it seems summer is officially over! I say that when we've only had a couple of rainy days but I am English after all, to say we have been spoilt by the sun god is an understatement. After topping up my left over tan from a holiday in Spain last year.. Its a long story, well I fell asleep on the first day of holiday in the 30 degree heat and then spent the rest of the holiday trying to cover up the horrific sun burn from day one. So falling asleep in shorts and a top rolled up leads to very interesting sun tan marks as you can imagine. After one year on they remain and as I try and top up the white bits the burnt bits just turn darker, so i still look like a patch work quilt.. I like to think i'm not alone in unfortunate sun tan marks. 

 Its also typical its raining in August as it's my birthday tomorrow and the forecast is less then celebratory! For as long as I can remember its rained on my birthday, although it's not just any birthday this year its my 21st! To me that feels old, i know its not, but I just cant fathom the fact I am 21 and still look about 12. I feel like I have to make some big celebration that I can now drink in America or do everything I could do at 18 but i'm not celebrating big style, i'm off to a spa hotel for a few days thanks to my lovely boyfriend!

So before I go I made these babies yesterday, Cherry Bakwells are one of my favourite cakes, pastries anything that has raspberry and almonds in you can count me in. Instead of the traditional Bakewells we all know and love thanks to certain Mr K I have adapted them into cupcake form. 

Equipment

Bowl

Wooden Spoon or whisk

Cupcake Tray 

12 Cupcake Cases

Pallet Knife

Piping Bag 

Ingredients

Makes 12 medium sized cupcakes

For the cupcakes: 

175g Butter

175g Caster Sugar

2 Eggs

175g Self Raising Flour

Half tsp Baking Powder

2 tbsp Semi Skimmed Milk

1 and a half tsp Almond Essence 

Half tsp Vanilla Extract

Raspberry Jam

For the buttercream:

150g Butter

240g Icing Sugar
1 tsp Vanilla extract

Handful of flaked almonds 

6 Glace Cherries Halved

1. Preheat the oven to 180 degrees and place the cupcake cases in the tin.

2. This is my go to for vanilla cupcakes, quick easy and works every time! In a bowl cream the butter and caster sugar together until smooth.

3. Add one egg at a time with a spoonful of flour to stop the mixture from curdling, once both eggs have been added, add the remainder of the flour and baking powder and mix together until combined and smooth.

4. Now add the vanilla extract, almond essence and milk to the cake batter and mix until smooth.

5. Place into the cases and put into the oven for 10-12 minutes.

6. Once cooked, place on a wire rack to cool completely.

7. Once the cupcakes are cooled, take your pallet knife and spread a thick layer of jam over the cupcakes.

8. Once all the cakes are covered make the butter cream. Just put the butter into a mixer and blitz until soft, add in the icing sugar and mix until smooth and well blended, add the vanilla extract and mix again.

9. Put the buttercream into a piping bag, I used the flower decorating piece. Pipe onto the cupcakes, swirling in circles until a peak is created at the top. Once all the cupcakes are covered with frosting, sprinkle the almond flakes over the top and then add the half glace cherry on top because a cherry Bakwell is not a Bakwell without a cherry!