Baking is such a simple pleasure of mine, but it has been far too long since I baked some sweet delights. Over the past few weeks I have been consumed by The Great British Bake Off with utmost glee and hungriness, and it made me determined to done my Cath Kidston apron again and get back into the kitchen. Mary Berry is pretty much my baking idol – she makes everything look so delectable, with the gentleness of touches, and seems to just love the comfort of home baking. Her elegant Battenburg looks like a dream.
Rob, knowing my adoration for Mary Berry and all things sweet and baked, bought me the ‘How to Bake’ book, which I have pretty much embraced as my baking bible. It has all the recipes featured on the shows, some simple, others a tad more technical. I have devoured it from cover to cover and wanted to give one of the recipes a go today.
I therefore present you with my Cherry Bakewell Cupcakes.
150g unsalted butter, 150g caster sugar, 100g self-raising flour
3 eggs, 1/2 teaspoon baking powder, 60g ground almonds
1 tablespoon milk, raspberry jam
250g icing sugar, lemon juice, glacé cherries
Preheat oven to 190c/375f/gas mark 5
Firstly make sure you butter is nice and soft and then beat it in the food mixer until it is fluffy and creamy. Next add in the sugar, flour, baking powder, ground almonds, milk and eggs and combine together until you have a light, smooth mixture.
Place your cupcake cases in the baking tray and evenly divide the mixture between them, smoothing the mixture flat with your fingertip. Bake for 15-20 minutes until golden brown and firm to the touch. You can test your cupcakes are baked completely by skewing the middle. The skewer will come out clean once the cakes are done.
Let your cupcakes cool completely and then take an apple corer and gently remove the middle of the cakes, about two-thirds of the way down. The soft sponge centres make a perfect appetiser whilst you finish off making your cupcakes!
Take 4 tablespoons or so of the jam and stir it separately in a bowl. This will make the mixture looser so it runs sweetly into the holes. Use a teaspoon to fill the centres up almost to the top, but be careful not to overfill them otherwise the jam will mix in with the icing.
To make up the icing, sift the icing sugar into a bowl and add the lemon juice to make a thick, yet spoonable consistency. You could forego the lemon and just make the icing plain by adding small measures of water until the desired thickness is reached. Dollop the icing into the centre of the cupcakes and gently ease the mixture to the sides until the whole surface is coated. Let the icing harden for a few minutes before popping on the crowning jewel, the glacé cherry.
And there we have it, a perfect Sunday afternoon treat; quick, easy yet wonderfully indulgent.
Just as a little side note, it is the final few hours to place your votes in the Cosmo Blog Awards. I am honoured to be nominated in the Established Beauty Blog category. If you did wish to vote for Pearls & Poodles then you can just click here, enter your email address and then go to the Established Beauty Blog category. That’s where you’ll find me.
Thank you to anyone who does vote for me, but as cliched as it may sound, I am just chuffed to be nominated and nestled amongst many other super duper blogs. The results are going to be announced at an evening do in London on October 26th, so I had better find me a dapper dress for the occasion.