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Cup Cakes Meet Cherry Bakewells

Updated on October 26, 2016

Bit Fiddly but Delicious

These Cup Cakes can be a bit demanding to make, however once mastered they are delicious.

When finished to a good standard they look great. They are very popular with friends and family, they also go great with a good cup of tea.

They start to go stale after a couple of days and I would recommend that they are stored in a lunch box, preferably in the fridge. However once tasted I don't think they will last that long!

Rate the Taste

4 stars from 1 rating of Cherry Bakewell Cup Cakes

Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: Makes approximately 12


  • 150g Unsalted Butter, Very Soft
  • 150g Caster Sugar
  • 100g Self Raising Flour
  • 3 Large beaten eggs, Room Temperature
  • 1/2 teaspoon baking powder
  • 60g Ground Almonds
  • 1 Tablespoon Milk, Room Temperature
  • 4 Tablespoons Raspberry Jam
  • For the Icing
  • 250g Icing Sugar
  • 3 Tablespoons Lemon Juice, Strained
  • 12 Glace Cherries, Rinsed and Dried


  1. Beat the butter using a wooden sppon or electric whisk until creamy
  2. Add all the other ingredients for the cup cakes (except the raspberry jam) and beat or whisk together until the mixture is light and creamy
  3. Spoon the mixture into a 12 hole muffin tray lined with either muffin cases or cup cake cases. Ensure this mixture is divided equally between the cases.
  4. Use your fingertip to ensure that the mixture is level
  5. Bake in a preheated oven at 190oC/375oF/gas mark 5 for 15 to 20 minutes. They should appear golden brown and firm to the touch. If a skewer is inserted into the cake then it should come out clean
  6. Remove the individual cup cakes from the tray and leave to cool completely on a wire rack
  7. To make the icing: Sift the icing sugar into a mixing bowl. Work in enough of the lemon juice to make a thick, however spoonable runny icing
  8. Using the handle of a teaspoon, remove the centre from the cup cakes. This should not be too deep at approximately 2/3 of the way down. The hole should be as wide as the base of the tea spoon. You may find that this gets slightly larger when removing the centre
  9. Stir the jam until it is runny. Now carefully spoon the jam into the holes in the cup cakes until the jam sits just below the surface of the hole. This can be tricky and takes practice and it is not the end of the world if you get any on the top of the cup cake
  10. Mix the icing again with a spoon, now carefully spoon this over the top of the cup cake. The icing should flood the top of the cake. If there is some jam on the top this may mix with the icing causing streaking but again its not the end of the world
  11. Wash and dry the cherries and then add a cherry to the centre of each of the cakes and leave them to set.


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