Cherry Bakewell Cupcakes

Yesterday I had my birthday party. I rarely go all out for birthdays, but because this was a special one, I hired a pub function room and invited all my friends to come and celebrate with me. Of course, this also meant baking cupcakes! I made the coffee cupcakes again from the previous week, as they were really popular. I also made basic vanilla cupcakes, with 2 colour buttercream icing. This recipe was from the Hummingbird Bakery, and it works really well. I just subbed the butter for Pure Margarine and the milk for Oat Milk.

I chose the icing to match the flowers I decorated the room with. I asked my local florist (which I adore, and not just because their name is Doris Florist) to make small bunches to go into some jam jars that I decorated with hessian. They did a brilliant job!

I wanted a third kind of cupcake, one that didn’t have buttercream icing. After thinking (and browsing Pinterest) for a while I decided on a Cherry Bakewell cupcake.

A Cherry Bakewell Tart has four very distinct parts:


  1. An almond frangipane layer
  2. A raspberry jam layer
  3. A thick layer of fondant icing
  4. Half a cherry on top


It is usually encased in a sweet pastry case, but I didn’t want to include that part.

I started by making an almond cupcake with half flour and half ground almonds. However, when I took it out of the oven it had an odd granulated texture. The cake itself was quite dense and sank in the middle. So I went back to the drawing board!

The next batch I made were basic cupcakes with almond extract for the flavouring. This worked perfectly. They were light and fluffy with a satisfying almond taste and smell. Once they were cool, I used a cupcake corer to remove the middle from each cake.

I then filled the holes with raspberry jam, I didn’t want the jam to be too sweet (the cake with icing was going to be overwhelmingly sweet!), so I bought some Bonne Mamon Raspberry Intense, which said it had more fruit and less sugar. I can confirm that it does! It is delicious, not too sweet and packed with raspberries.

I then mixed up icing sugar with lemon juice, to get that thick fondant icing that has a satisfying tart aftertaste. With hindsight, I realised that I should have saved the cupcake cores, so I could cover the jam centres before icing. Once the icing set there was a definite sinkhole where the jam was.

Fortunately, I still had to add the cherries, so I made sure to cover each sinkhole with half a glace cherry. Again, I wanted to try and avoid that overly saccharine taste with the cherry, so I chose the Waitrose Cook’s Ingredients ones, as they were slightly less sweet than the bright red version.

I asked my guests to let me know what they thought and the feedback was very good. Everyone agreed that it tasted very similar to a Bakewell Tart. I’ve already been asked to make them again.

Cherry Bakewell Cupcakes (Dairy-Free)

Tastes just like a Bakewell Tart, just in cupcake form.
Prep Time40 minutes
Cook Time20 minutes
Course: Dessert, Snack
Cuisine: British
Keyword: almond, cake, dairy-free
Servings: 12 cakes
Author: kati10705


  • cupcake tin
  • Cupcake Corer (or a teaspoon)


Almond Cupcakes

  • 120 g Plain Flour
  • 140 g Caster Sugar
  • 1 ½ tsp Baking Powder
  • 40 g Pure Margarine
  • 120 ml Oat Milk
  • 1 Egg
  • 1 tsp Almond Extract
  • Raspberry Jame


  • 500 g Icing Sugar
  • Lemon Juice
  • 6-12 Glace Cherries



  • Preheat the oven to 170°c
  • Put the flour, sugar, baking powder and margarine in a bowl and mix until you have a breadcrumb-like consistency (this is much easier if you do it with a freestanding mixer).
  • Add the egg, milk and almond extract and mix until the mixture is smooth. It will be very liquid, don't worry!
  • Divide the mixture into 12 cupcake cakes. This is easier if you decant it into a jug and pour it into the cases.
  • Bake in the centre of the oven for 20mins. A cocktail stick should come out clean, if not then give them a few more minutes.
  • Leave the cakes on a wire rack to cool.
  • When they are cool, use the corer to remove the centre of the cupcakes (or use a teaspoon). Spoon raspberry jam into the hole.

Icing and Decoration

  • Put the icing sugar in a large bowl. Add lemon juice 1 tsp at a time mixing well. You are aiming for a thick icing.
  • Spoon or pipe the icing over the top of the cakes. Make sure the icing covers the whole of the cake top.
  • Leave the icing to fully set, otherwise, your cherry will sink.
  • Cut the glace cherries (I cut ⅔ of a cherry because I wanted a more generous cherry on top of the cake).
  • Place the cherry on top of the icing.

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