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How to bake cherry bakewell cupcakes!

Bake Cherry Bakewell Cupcakes!

72
STEPS
INGREDIENTS

This recipe is my take on the British classic Cherry Bakewells yum! Will make between 6-8 cupcakes, as always depends how big you like them :) Preheat your oven to 180'C (150'C in a fan assisted).

Gather up your supplies & your bowl, spoon, baking tray & cupcake cases. :)

Gather up your supplies & your bowl, spoon, baking tray & cupcake cases. :)

Mix your butter & sugar together. JUST BEAT IT (8) haha. About 5mins of mixing here guys.

Mix your butter & sugar together. JUST BEAT IT (8) haha. About 5mins of mixing here guys.

Keep mixing till your mixture is pale & fluffy :)

Keep mixing till your mixture is pale & fluffy :)

Beat up your eggs & get your flour ready :)

Beat up your eggs & get your flour ready :)

Add flour and eggs alternatively to the sugar mixture, folding gently until your mix looks like this.

Add flour and eggs alternatively to the sugar mixture, folding gently until your mix looks like this.

Add a few drops of Almond essence :) yummy smell!

Add a few drops of Almond essence :) yummy smell!

Chop up your glac\u00e9 cherries and coat in flour, this stops them sinking to the bottom when baking :)

Chop up your glacé cherries and coat in flour, this stops them sinking to the bottom when baking :)

Fill your cupcake cases up...

Fill your cupcake cases up...

And bake for around 10-15mins till they look golden brown on top! Yummmm!

And bake for around 10-15mins till they look golden brown on top! Yummmm!

Mix up your buttercream icing. I have no real set recipe, I just eyeball it. But use the amounts I suggested and then just thicken it up or use milk to make it thinner, depending on what you need!

Mix up your buttercream icing. I have no real set recipe, I just eyeball it. But use the amounts I suggested and then just thicken it up or use milk to make it thinner, depending on what you need!

Should look something like this in texture. :)

Should look something like this in texture. :)

Voila :D

  • 100.0g Self-rising flour
  • 100.0g Caster sugar
  • 100.0g Unsalted butter
  • 2.0 Eggs
  • 1.0tsp Almond essence
  • 1.0Tbsp Glacé cherries
  • 50.0g Butter
  • 125.0g Icing sugar
  • Whatever decorations & toppings you like :)