Cherry Bakewell Cupcakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C / fan 160°C / 350°F. Line a 12-hole muffin tin with cupcake cases.

Step 2

Cream the butter and caster sugar together until fluffy and light.

Step 3

In a sperate bowl/jug whisk together the eggs and almond extract. Beat this into the butter and sugar.

Step 4

Add the flour and fold in. Add milk until the mixture is a soft dropping consistency.

Step 5

Divide the cake batter between the cupcake cases evenly.

Step 6

Bake for 15 minutes until firm and a skewer inserted in the middle comes out clean.

Step 7

Leave to cool in the tin for a few minutes and then transfer to a wire rack to cool completely.

Step 8

When the cakes have cooled, use a cupcake corer to remove a segment from the centre. Fill the centres with cherry jam.

Step 9

On a board or surface dusted with icing sugar, roll out the fondant icing if using. Use an appropriate cookie cutter to cut a circle to fit the top of the cupcake.

Step 10

Brush both sides of the circle of fondant icing with a very small amount of water and put on top of each cupcake, pressing down very gently.

Step 11

Sprinkle some smashed up almonds over the top and put a halved glace cherry in the middle.