cherry bakewell cupcakes
Growing up, cherry bakewell was always my favourite flavoured dessert. I’ve enjoyed this flavour in cake form, tart form and even in the form of fudge. No matter which form it came in, it was this beautiful dessert that enabled me to discover the magical combination of almonds and cherries.
Usually, this dessert is made using a combination of ground almonds, almond extract, cherries and cherry jam, which give the cherry bakewell a uniquely sweet and fruity flavour. Out of these, it’s the almond extract that’s my favourite. It creates such a lovely, aromatic smell and a light sugary taste in the dessert that I simply cannot resist.
For my own re-creation on the classic, I decided to transform the cherry bakewell into a batch of cupcakes. I’ve really been enjoying making cupcake recipes recently, and I definitely feel like I’m on a roll with them at the moment! Firstly, I love their cute miniature size. Decorating individual desserts in pretty cupcake wrappers and designing a dainty look for them is probably the element of cooking I enjoy most. Then of course, I also love the taste – because who doesn’t love cupcakes!? Moist, fluffy, delicate deliciousness all rolled in to one small cake is my idea of heaven.
To make these, I used ground almonds and almond extract for the almond flavour. Then, for the cherry element, I added a spoonful of cherry jam inside of each cupcake. As they baked, the jam seeped through the mixture, creating a burst of colour on top of each one. Seeing them when they were finished, I was filled with a sense of childhood nostalgia, and after one bite I was transported back to all of the joyous memories I have surrounding this classic dessert. Mmmm. I hope you enjoy them!
cherry bakewell cupcakes
1/4 cup (30g) tapioca flour
1/3 cup (55g) buckwheat flour
1/4 cup (35g) brown rice flour
1/3 cup (40g) ground almonds
1 tsp baking powder
2 tbsp xylitol
1/4 tsp pure stevia
3/4 cup (185ml) rice milk
1 tsp almond extract
6 tsp cherry jam (I used St. Dalfour)
PREHEAT YOUR OVEN TO 180C / 356 F
1. Firstly, add the tapioca flour, buckwheat flour, brown rice flour, ground almonds, baking powder, xylitol and stevia into a large mixing bowl. Stir together until well mixed. Then, add in the almond extract and rice milk, and mix together using a hand whisk until smooth.
2. When this is done, line a muffin tray with 6 large cupcake cases. Then, add 2 tbsp of the cake mixture into each case. Next, spoon 1 tsp of the cherry jam into the centre of each case. Then, top each cupcake with the remaining cake mixture, to cover the jam. Add the cupcakes into the oven and bake for about 30 minutes, until golden.
3. When the cupcakes have baked, remove them from the oven and set them aside to cool completely. Then, serve when they have cooled.