These cupcakes are rather exceedingly good.. inspired by the classic cherry bakewell, this batch of scrumptious cupcakes takes the flavours of the almond treat and wraps them up in a moist, fluffy, cupcake case.
Hands down, these are by far the best gluten free cupcakes I've baked yet, adding ground almonds into the mix gives them a fluffy, moist texture, even making for a long lasting bake – the cupcakes that did survive lasted for a few days in their container, and they still tasted just as scrumptious as the day they were baked! Definitely worth a try! They're also dairy free, so a great bake if your lactose & gluten intolerant too.
Ingredients (makes 12 cupcakes)
175g caster sugar
125g gluten free self raising flour
50g ground almonds
a few drops of cherry flavouring
200g icing sugar
5 tsp lemon juice
chopped glace cherries
Pre heat the oven to 180/160c fan/gas mark 4 and line a cupcake tray with cases.
In a large bowl cream together the stork and sugar till pale and fluffy – any dairy free margarine will also be perfect if you'd prefer not to use stork for your bake. Add in the eggs one at a time, and mix. Then add the cherry flavouring and stir – this will add a scrumptious taste to your cupcakes, recreating the cherry bakewell flavour. I used's Beau's concentrated flavouring for mine, just adding a couple of drops – a little goes a long way!
Sift in the gluten free self raising flour a little at a time and mix, then add in the ground almonds and blend – this mix will add a fluffier texture to your cupcakes, as well as re-creating the classic cherry bakewell taste. For my cupcakes I used Doves Farm self raising flour blend, mixed in with ground almonds that I'd picked up from Home Bargains – they're much cheaper than most supermarkets/health stores and still just as good! (Not cake related, but they're also worth visiting for their Gluten free pasta, it's sooo much cheaper than anywhere else, and ridiculously delicious).
Once mixed, spoon the cupcake batter into the cupcake cases and bake for 15-20 minutes till risen.
Remove the tray from the oven and leave your cupcakes to cool in the tin for 5 minutes, before removing and placing on a wire rack to cool down.
Once cooled, start mixing your icing. These cupcakes are topped off with a classic water icing – much like your traditional cherry bakewell, making for a lovely finish.
Sift the icing sugar into a bowl, then add a couple of teaspoons of the lemon juice to bring the mixture together, keep adding a teaspoon at a time to mix to the right consistency - it should feel slightly stiff as you mix, and as you take the spoon out of the bowl it should drizzle off slowly, if it looks too runny simply sift in more icing sugar and mix.
Once mixed, take a palette knife and place a generous helping of your icing on top of each cupcake and smooth the icing on top to finish. Top off with a glace cherry half – your cherry bakewell cupcakes are complete!
Certainly a yummy take on the classic treat, and by far one of the best batches of gluten free cupcakes I've made so far. They're perfect for any time of the day – heck, just bake a batch because you fancy some cupcakes, you don't need any excuse!
Recipe inspired by: Good Food