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Cherry Bakewell Cupcakes (Dairy-Free)

Tastes just like a Bakewell Tart, just in cupcake form.
Prep Time40 mins
Cook Time20 mins
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.