Method
Step 1:
Preheat the oven to 180°C, (fan 160°C, gas mark 4). Line 2 cupcake trays with cupcake cases.
Step 2:
Using either an electric mixer or mixing bowl and whisk, beat the butter, sugars, cherry juice and almond extract together until pale and fluffy.
Step 3:
Reduce the whisk speed and slowly add the eggs, along with a tablespoon of the flour to prevent it from curdling.
Step 4:
Add the remaining flour, cherries and ground almonds. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.
Step 5:
To make the syrup, place the golden caster sugar in a pan with the water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in the almond extract.
Step 6:
Remove the cakes from the oven once cooked and leave to cool a little on a wire rack then add some sugar syrup to the top of each one.
Step 7:
To ice, put the cream cheese, butter, almond extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly. Sprinkle a few almonds on top.
Ingredients
For the Cupcakes
- 200g Unsalted butter (softened)
- 100g Billington's Unrefined Golden Caster Sugar
- 75g Billington's Unrefined Light Muscovado Sugar
- 1 tsp Nielsen-massey almond extract
- 4 Medium free range eggs (lightly beaten)
- 175g Self raising white flour
- 50g Ground Almonds
- 150g Cherries (pitted & chopped)
- 3 tbsp Cherry juice
For the Almond Syrup
- 50g Billington's Unrefined Golden Caster Sugar
- 4 tbsp Water
- 1 tsp Nielsen-massey almond extract
- 50g Billington's Unrefined Golden Caster Sugar
For the Buttercream
- 200g Cream cheese
- 100g Unsalted butter (softened)
- 600g Silver Spoon Icing Sugar
- 1 tsp Nielsen-massey almond extract
- For sprinkling Flaked almonds
Utensils
- 2x 12 hole cupcake tins
- 24 cupcake cases
- Electric mixer
- Piping bag
- Star nozzle
- Saucepan
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Cupcakes
- 200g Unsalted butter (softened)
- 100g Billington's Unrefined Golden Caster Sugar
- 75g Billington's Unrefined Light Muscovado Sugar
- 1 tsp Nielsen-massey almond extract
- 4 Medium free range eggs (lightly beaten)
- 175g Self raising white flour
- 50g Ground Almonds
- 150g Cherries (pitted & chopped)
- 3 tbsp Cherry juice
For the Almond Syrup
- 50g Billington's Unrefined Golden Caster Sugar
- 4 tbsp Water
- 1 tsp Nielsen-massey almond extract
- 50g Billington's Unrefined Golden Caster Sugar
For the Buttercream
- 200g Cream cheese
- 100g Unsalted butter (softened)
- 600g Silver Spoon Icing Sugar
- 1 tsp Nielsen-massey almond extract
- For sprinkling Flaked almonds
Utensils
- 2x 12 hole cupcake tins
- 24 cupcake cases
- Electric mixer
- Piping bag
- Star nozzle
- Saucepan