Cherry Bakewell Cupcakes

Vegetarian almond cupcakes filled with sweet raspberry jam, topped with smooth lemon icing and a classic glacé cherry decoration.

Baking Vegetarian Almond Great British Bake Off Cupcakes

Estimated Nutrition

Calories

332.2

kcal / serving

3986.4 kcal total

Carbs

48.3g

per serving

579.5 g total

Fat

14g

per serving

168.2 g total

Protein

3.2g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

100

tsp

250

CondimentsSauces

Dairy

piece

Egg

Free-range, room temperature

tbsp

Milk

Fruits

tbsp

Lemon Juice

Fresh

piece

Glacé Cherries

Un-dyed

NutsSeeds

Ground Almond

OilsFats

150

Margarine

Method

Cream the margarine in a bowl until light and fluffy.

Remove the cupcake centers with an apple corer and fill with raspberry jam.

Combine the icing sugar and lemon juice in a bowl until smooth.

Preheat the oven to 180°C and line a muffin tin with paper cases.

Cool the cupcakes for 10 minutes after removing them from the oven.

Spoon the mixture into the cases and bake for 15 to 20 minutes.

Spread the icing over the cakes and top each with a glacé cherry.

Mix in the sugar, flour, eggs, baking powder, almonds, and milk until well combined.