Cherry & Almond Cupcakes Recipe


  • 1

    Preheat the oven to 180°C, gas mark 4.

  • 2

    Line a 12-section bun tray with paper cake cases.

  • 3

    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.

  • 6

    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.

    , London said on 22/02/2013

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