I'm trying to refine my cherry bakewell cupcakes and tried making them today based on my cherry bakewell big sponge. So to a 2-egg basic cupcake mix, I added about a tsp of almond extract, 50g ground almonds in 134g of self-raising flour, but no extra baking powder.
When the cakes were cooked and cooled, I took a chunk out of the top of each (with an apple corer - all very easy and neat!) and then added cherry jam to the hole, before replacing the top part of the cake removed to hide the jam. Iced with white water icing and then topped with toasted flaked almonds. Yum!
We made them for the visit of my Mum and other family today, but knowing that 2 visitors don't like almonds, Zachary helped me make a 1-egg batch of vanilla cupcakes which he then iced with lurid green icing - here he is, all proud!
(I should note that I keep typing 'cheery' instead of 'cherry,' - still very appropriate though!)
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