Cherry Bakewell Cupcakes

After the success of my actual bakewell tart, it seemed only logical to expand the bakewell universe into the next best thing – cupcakes.

The cake is super light and the icing is super rich and lovely – a definite success in my books.

I couldn’t get good pictures of these so do excuse them – promise they taste unreal.

Please excuse my attempt at icing, I’m still learning (evidently!)

Enjoy!

MAKES 12 CUPCAKES 

INGREDIENTS:

200g Self Raising Flour

1 tsp baking powder

1 tsp bicarbonate of soda

6 tsp ground almonds

1/2 cup coconut sugar (substitute for brown if necessary)

1/2 cup caster sugar

2 tsp almond extract

1 tsp vanilla extract

200ml almond milk

4 tsp apple cider vinegar

1/2 vegetable oil

ICING

Cherry Jam

1 cup vegan butter

1 cup vegetable shortening

360g icing sugar

2 tbsp almond extract

METHOD

1. Pre heat your oven to 180C
2. Combine the milk with the vinegar and set aside for 10 minutes.
3. Combine all the dry ingredients (flour, sugar, baking powder, bicarbonate, ground almonds).
4. Add the oil and extracts to the dry ingredients, then the milk mixture.
5. Mix VERY QUICKLY, no more than 10 seconds, it’s okay to be lumpy!
6. Quickly spoon into the cake cases, then bake for 15 minutes.
7. Leave the cakes to cool down, make the icing while you wait.
8. Using an electric mixer (or a vigorous hand), combine the butter and softened vegetable fat for between 30 seconds to a minute.
9. Add the icing sugar bit by bit until it’s all combined.
10. Add the almond extract and mix, then leave the icing in the fridge until you’re ready to ice the cake.
11. Add a teaspoon of cherry jam in the centre of the cakes before the icing.
12. Decorate as you wish!

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