If you popped into my recent side-by-side baking post where I looked at eggs curdling in cake batter, you may have been left wondering what I did with the cupcakes. Well, those plain and humble cupcakes were very simply transformed into these pretty and inviting Cherry and Almond Cupcakes.
That soft pink icing, which is so pretty, is courtesy of the addition of a little cherry jam! There's no added colours, or ingredients with fandangled names or numbers, just a spoonful or two of simple cherry jam! How easy is that?
And that lovely pink colour surely makes them suitable for a girl's birthday party, a Valentine's day treat especially if they were sprinkled with a few mini sugar hearts ..... or even just because!
I'm sure you don't need me to tell you how delicious the cherry and almond combo is. It's such a polular flavour combination and for very good reason. Think of a classic frangipane tart and I'm sure you'll realise what I mean!
So, let's get to it and bake Cherry & Almond Cupcakes!
for a girl's birthday, Valentine's day ....... or simply just because.
Hands on time: about 30 - 35 mins Cook time: 20 - 23 mins Yield: 7 or 8 Cupcakes
Specific Equipment
Muffin Sized Paper Cases
Muffin sized Baking Tray
Large star piping nozzle
For the Sponge Batter
- 120g Butter (unsalted & softened) or Margarine
- 120g Golden Caster Sugar
- Pinch Salt
- 2 capful Almond Extract
- 2 Eggs, Large, lightly beaten
- 2 tablespoon Milk
- 120g SR Flour
For the Buttercream
- 200g Butter, unsalted & softened
- 400g Icing Sugar
- 1-2 tablespoon Cherry Jam (removing any fruit pieces which may cause the nozzle to block)
- Splash Milk
For the jam filling
- ½ jar (approx) Cherry Jam
Notes:
a) Aim to ensure your ingredients are at room temperature before baking. Consider very gently warming the lightly beaten eggs over a double boiler if the eggs are chilly, especially in the colder months. Heat them until they are tepid (neither warm nor cold to the touch). Add them to the beaten butter and sugar as usual.
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Corina says
These look so pretty and the cherry jam in the buttercream gives it a lovely pink hue and I'm sure a great flavour too!
Angela - Only Crumbs Remain says
It's a lovely colour isn't it Corina, though i must admit that there wasn't too much cherry flavour in the buttercream from the jam, though the jam in the middle of the cake certainly made up for that 🙂
Angela x
Jacqueline Bellefontaine says
These look so pretty and what a good idea flavouring the buttercream with jam- Neat trick!
Angela - Only Crumbs Remain says
Thankyou Jacqueline, it's amazing how nicely the jam works in the buttercream, though I think it brings more of a colour than a flavour given that there's not too much jam in it.
Angela x
Kirsty Hijacked By Twins says
Oooh what a perfect flavour combination! These cupcakes look and sound like perfection on a plate! Thank you for sharing with #CookBlogShare x
Angela - Only Crumbs Remain says
Aw thankyou Kirsty,
Angela x
Ali Mageehon says
Those look so good! I love cherry and almond and definitely like the idea of "stuffed' cupcakes!
Angela - Only Crumbs Remain says
Aw thankyou Ali, I love popping a spoonful of jam or curd into cupcakes, it brings a lovely little surprise.
Angela x
Eb Gargano says
Oh, how pretty do these look? And I can just imagine how lovely they must taste...perfect for valentines day! 🙂 Eb x
Angela - Only Crumbs Remain says
Thankyou Eb, they really tasted gorgeous - you can't get much better than the cherry & almond combo,
Angela x
Anca says
They look delicious. I love the cherry jam inside them, such a great idea.
Angela - Only Crumbs Remain says
Thank you Anca,
Angela x
Monika Dabrowski says
These cupcakes look so cute and must be delicious, I love the cherry-almond combination. And I really like the idea of 'stuffing' the cupcakes with the cherry jam!
Angela - Only Crumbs Remain says
Thank you Monika, I love popping a hidden spoonful of jam or curd into our cupcakes, it brings a nice surprise 🙂
Angela x