National Cupcake Week Recipe

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OK folks, get your pinnies and whisks out because it is National Cupcake Week. No, you did not read that wrong, we have a whole week of celebrating those little cakes we used to call "buns" or "fairy cakes."

If you don't believe me visit this website .

Not only that but on Cupcake Wars on Food Network this Friday 21st September, the British bakers are out in force demonstrating how to make cupcakes for a queen.

This is my own take on Almond and Cherry Cupcakes:

For the cupcakes -
75g baking margarine or unsalted butter at room temperature
75g caster sugar
40g self raising flour
40g ground almonds (or bashed up whole almonds)
2 small eggs or 1 ½ large eggs at room temperature
1/2 tsp baking powder
1/2 tsp almond essence
For the decoration -
3 tbsp seedless raspberry jam
125g icing sugar
Almond flakes or ground almonds
9 non-dyed glace cherries
Method -
1. Preheat oven to 190C/375F/GM 5.

2. Line muffin trays with paper muffin cases.

3. Put all cupcake ingredients into large bowl and mix at high speed with electric mixer until light and fluffy (about 4 mins).

4. Spoon the mixture into the paper cases and level the tops with the back of a spoon.

5. Bake for 20 to 25 minutes until golden and the top will spring back when pressed lightly with a finger tip.

6. Remove each cupcake from the trays and leave to cool completely.

7. With a small, sharp knife, cut a circle out of the top of each cake. Fill the hole with a teaspoon of jam then replace the cake lid.

Make up the icing with a little water and pour on top of each cupcake, add a few almond flakes and place a cherry in the middle.

You could add a butter cream topping by mixing the icing sugar with a 50g soft butter and a teaspoon of almond flakes. Top with a cherry.



For some classic cupcake recipes visit this website .

Fancy something different, check out this site .

Come on London, get baking.

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#september
%wnlondon