Cherry & Almond Cupcakes Recipe
Preheat the oven to 180°C, gas mark 4.
Line a 12-section bun tray with paper cake cases.
Put the almonds in a food processor and process until ground. Tip them into a bowl and add the butter, caster sugar, eggs, flour and baking powder. Beat well (using a hand-held electric whisk if possible) until light and creamy.
Stir in the glacé cherries and then divide the cake mixture between the paper cases.
Bake for 25 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.
Press the jam through a sieve to remove any lumps and spread over the top of the cakes. Beat the icing sugar in a bowl with the water to make a thick icing that almost holds its shape. Slice the Hotel Chocolat Kirsch Cherries and add to the icing, then spread a little over each cake and decorate with the fresh cherry halves.
Serves: 12 people
- Ease of preparation: Moderately Difficult
- Preparation time: 20 minutes
- Cooking time: 25 minutes
- Total time: 45 minutes
- 100g whole blanched almonds
- 100g lightly salted butter, softened
- 100g caster sugar
- 2 eggs
- 125g self-raising flour
- 1 tsp baking powder
- 100g natural glacé cherries, quartered
- 4 tbsp cherry or strawberry jam
- 50g Kirsch Cherries (Great Taste Award Winner)
- 100g icing sugar
- 2-3 tsp water
- 6 fresh cherries, halved and stoned, to decorate
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What people are saying
The Cherry on Top
These cupcakes will be the cherry on top at the end of dinner. They have a very strong almond flavour - perhaps the cherry gets a little lost along the way - and is a bit reminiscent of a cherry bakewell.
BRYONY, London said on 22/02/2013