Cherry Bakewell Cupcakes (Dairy-Free)
Tastes just like a Bakewell Tart, just in cupcake form.
Prep Time40 minutes mins
Cook Time20 minutes mins
Course: Dessert, Snack
Cuisine: British
Keyword: almond, cake, dairy-free
Servings: 12 cakes
Author: kati10705
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
Icing
- 500 g Icing Sugar
- Lemon Juice
- 6-12 Glace Cherries
Cupcakes
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.