Cherry Bakewell Cupcakes

Cherry Bakewell Cupcakes

By March 2, 2015

Cherry Bakewell Cupcakes

Afternoon tea anyone? Lovely as an alternative cupcake and easy to make.

  • Prep Time : 30 minutes
  • Cook Time : 20 minutes
  • Yield : 12


Cherry Bakewell Cupcakes

1. Pre-heat the oven to 140º C, 275 F, Gas mark 1 and fill a cupcake tin with cases.

2. Place the margarine and our Sugar and Crumbs Cherry Bakewell Natural Flavoured Icing Sugar in a mixer and cream together until pale.

3. Add the eggs gradually until well combined. Add Self-Raising Flour and fold in, do not mix in. If you mix in you will knock the air out. Add a tablespoon of cooled boiled water and fold in.

4. Divide the mixture between the cupcake cases evenly until they are half full.

5. Place in the oven and cook for 15-20 minutes or until golden. If your unsure use a metal skewer, prick the middle of the cupcake and if it comes out clean its ready. Leave to cool completely.

6. To make the cherry bakewell icing, add 150g (5 oz) Sugar and Crumbs Cherry Bakewell Natural Flavoured Icing Sugar with hot water. Add a little water at a time until you get a thick, runny consistency. Take your cupcake and using a teaspoon spread it on top of the cupcake until its in line with the top of the case.

7. Add a cherry for decoration.

Here is the YouTube video tutorial for this recipe.

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One Response to Cherry Bakewell Cupcakes

  1. Dorothy Grifks

    Wish I could get cherry Bakewell sugar and crumbs in USA.
    We can get 1 or 2 but the price is out of this world.

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