Cherry Bakewell Cupcakes

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Happy Easter everyone! Why not treat your tastes buds to something other then chocolate this weekend and bake these deliciously sweet, dairy and egg free cherry bakewell imitating cupcakes.

Makes 12 large cupcakes or 24 fairy cakes

You will need
200ml soya milk
20ml cider vinegar
180g self-raising flour
20g ground almonds
200g caster sugar
1/4 tsp salt
1/4 tsp bicarb of soda
1/4 tsp baking powder
80ml rapeseed oil
1 tbsp vanilla extract
1 tsp almond extract

Finishing Touches
Flaked Almonds
Raspberry Jam
Fresh or Glacé cherries
Vanilla Frosting

Preheat oven to 180c/ 350f/ gas 4. Line your cake tray with cases. Mix the soya milk and vinegar together and set aside for 10 minutes.

In a large bowl, mix the flour, almonds, sugar, salt, bicarb and baking powder together by hand until fully combined. Add the soya milk mixture, the oil, vanilla and almond extracts, using a metal spoon quickly mix everything together for about 15 seconds until the ingredients are just combined and the batter is still a little lumpy.

Tap the bowl on the work surface to stop the raising agents working too quickly - you will see the bubbles pop. Spoon the batter evenly not each of the cases and tap the filled trap on the work surface you will see the bubbles pop again.

Place in the oven and bake for around 15 minutes. Remobe from the oven and cool the tray on a wire rack for 10 mites before transferring the cupcakes in their cases to the wire rack to cool completely.

Once cooled spread the jam over the top of the cakes, pipe or spoon some vanilla betty crocker frosting (I use betty crocker as it's vegan and I've yet to find the perfect home-made frosting yet) onto the centre of the cakes, top with glacé or fresh cherry then sprinkle or place flaked almonds around the outside.
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