Cherry Bakewell Cupcakes
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Cherry Bakewell Cupcakes

This Cherry Bakewell cupcakes recipe is a traditional bake that everyone loves. In addition, we have decided to add that extra fudge flavour using our natural flavoured Icing Sugars.In fact, with our Natural Flavoured Icing Sugar, you can bake these easy cupcakes in any flavour. Try to make it using Salted Caramel Natural Flavoured Icing Sugar, or combine flavours. For example, use our Orange Natural Flavoured Icing Sugar for baking the cupcakes and our delicious Jaffa Twist for making buttercream.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

In addition, you can decorate these classic cupcakes with buttercream flowers using our Nifty Nozzles, the genuine Russian piping tips.

This recipe is one that you will return to time and time again. Furthermore, the cupcakes doesn’t go dry around the edges.

As a general rule, we recommend eating your cupcakes on the day of baking or within 24 hours for the best flavour, but they will last up to 2 days.

Check more recipes out here.


170g Margarine
3 Large Eggs
170g Self Raising Flour
170g of Sugar and Crumbs Natural Flavoured Icing Sugar Cherry Bakewell or any of your choice
For the Glaze Icing
150g Sugar and Crumbs Cherry Bakewell Natural Flavoured Icing Sugar (or any flavour of your choice)


1. Preheat the oven to 140 c, 275 F, Gas mark 1.

2. Place our Sugar and Crumbs Natural Flavoured Icing Sugar of your choice (we are using Cherry Bakewell) and margarine into a mixer bowl, blend until light and fluffy.

3. Add eggs one at a time. Only add the next egg when egg one is incorporated.

4. If mix starts to curdle add a tablespoon of the flour from your weighed out ingredients.

5. Now add flour and fold in, do not mix in. If you mix in you will knock the air out.

6. Add 1 tablespoon warm boiled water.

7. Fill the paper cases 2/3rds of the way up. Bake in the oven at 140C for 10-15min if you are using mini cases. 20 minutes for normal cases, or until golden brown and a skewer comes out clean.

8. Test with a cake test to see if its baked.

9. To make the cherry bakewell icing, add 150g 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.

10. Take your cupcake and using a teaspoon spread it on top of the cupcake until its in line with the top of the case.

11. Add a cherry for decoration.

Cherry Bakewell Cupcakes Tutorial

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1 Comment

  1. 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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