I, like so many am a big fan of the Great British Bake Off series, and am in awe with the wonderful bakes. I was slightly surprised with this year's winner John, as though Brendan would have gone all the way, but everything really can come down to your last bake.
I have refrained from buying the latest edition of the Great British Bake Off "Showstoppers" as I have only baked around 20 recipes from the second GBBO book and probably around 7 recipes from the first Great British Bake Off entitled "The Great British Book of Baking". I have a habit of buying a new cook/baking book and bookmarking several recipes, bake a few and then buy another book. But, I have decided to put a stop to this (for the rest of the year) and return to an old favourite the second book from the Great British Bake Off.
Although series 3 have come to an end, who can forget the lovely Jo, Holly, Mary-Ann, Jason and Uvashi? I certainly do, and the recipe that I baked for my church anniversary service came from the lovely Holly Bell who was a finalist last year. If you love bakewell tart, you will love this cupcake - a sponge batter with the compulsory ground almonds and topped with butter icing with almond flavouring and glaced cherries. I felt it was the perfect showstopper cupcake and not only was it one of the easiest bakes I have made thanks to my free standing mixture, the cupcake tasted delicious. I made 20 of these cute cupcakes, they were gone in ten minutes.
Here is how my cherry bakewell cupcakes turned out:
|Cherry bakewell cupcakes close up|
|Inside my cherry bakewell cupcake|
|Cherry bakewell cupcake mixture|
|Cupcakes pre baking|
|Cherry bakewell baked.|
I then combined the ingredients to make a butter icing. The recipe given in the book is for a glace icing, but I thought a butter icing with glaced cherries and cupcake toppers would have more of an wow factor.
Recipe for cherry bakewell cupcakes (to make 12)
150g unsalted butter, very soft
150g caster sugar
100g self-raising flour
3 large eggs, at room temperature, beaten
1/2 teaspoon baking powder
60g ground almonds
1 tablespoon of milk
4 tablespoons raspberry jam
For the icing (I used a butter icing, but this is the recipe for the icing in the book)/
250g icing sugar
3 tablespoons fresh lemon juice
12 glace cherries
1 x 12 - hole muffin tray
Preheat the oven to 190c/375F/gas mark 5. Beat the butter with an electric mixer until creamy. Add all the other ingredients for the cupcakes, except the jam, and beat until light and creamy.
Spoon the mixture into the cup-cake cases, dividing it evenly. Level the mixture in each case using your finger tip. Bake for 15 to 20 minutes or until golden brown and firm t the touch, and a skewer inserted into the centre of a cup cake comes out clean. Remove each cupcake from their tray and place on a wire rack. Leave to cool completely.
To make the icing, sift the icing sugar into a mixing bowl and work in the strained lemon juice to make a thick, but spoonable and runny icing. Set aside.
Using an apple corer, remove the centre from each cup cake, cutting only two-thirds of the way down. Stir the jam with a teaspoon until it is a little runny, then carefully spoon into the holes in the cup cakes until the jam just reaches the top.
Beat the icing using a teaspoon, then spoon it over the top of each cupcake to flood the surface until the icing reaches the sides of the paper case. Take care that the jam doesn't become mixed into the icing. Add a cherry to the middle immediately and leave to set.
|Cherry bakewell cupcakes|