I've been a bit down in the dumps this past week or so, and something I like to do when I'm feeling blue is to get my bake on and have a little experiment.
One of my favourite sweet treats is Bakewell tart, and so today I whizzed up this little lot - incorporating the cherries and almond-y goodness into cute little cupcakes ready for me to chow down on tonight in front of the log fire along with a cup of tea and good book.
I thought I'd share the recipe on here with you all, as I have already had a taste and can tell you that they are de-lic-ious!
For the cake mix (makes 8)
3 large eggs
225g self raising flour
225g caster sugar
3 tsp almond extract
Morello cherry conserve (to taste)
125g Icing sugar
Glaced morello cherries
Start off simple by bunging your basic sponge ingredients together into a mixing bowl (eggs, flour, butter, sugar) and mix until you have a smooth batter. Add the almond extract and stir through.
For the large muffins, place one generous spoonful of batter into each case, make a small hole in which to place a spoon full of the jam and then once the jam is in, cover with another spoon full of batter. Sprinkle with the ground almonds and bake at 180 degrees for 15-20 minutes.
With the smaller muffins, simply place one large spoonful of batter into the cake cases and sprinkle with the flaked almonds. Bake at the same temperature as the larger muffins for the same length of time.
Once cooled, ice the larger muffins by mixing the icing sugar with the water until you have a smooth paste. Spoon onto the muffins and place your cherry on top!
Such a quick and easy recipe, yet the perfect treat for these dark and dreary nights when you're feeling in need of a pick me up! Let me know what you think if you decide to make them, maybe even tweet me a pic (@SarahhhP) :)