Bakewell Cherry Cupcakes

I love experimenting. In fact apart from a few old favourites I like to make new things most times when I bake. That is part of the fun of it for me. Yes there have been dire inedible failures but they are forgotten when you find a new recipe or tweak an old one and it is just perfect. Bakewell tarts are so classic they deserved to be spoiled by making them time and time again. The frangipane almond sponge is so moist, the shortcrust pastry crumbly and the jam so.... well jammy! Top the bun off with some quick glace icing and a glace cherry, then pull out that china you never use because it isn't dishwasher safe and have yourself a vintage tea party!

For the sweet pastry

75g margarine,

75g flour 

pinch salt 

25g icing sugar 

2 tbsp water

For the Filling (From Great British Bake Off Book)

150g unsalted butter softened 

150g caster sugar

100g self raising flour sifted 

3 large eggs at room temperature 

1/2 tsp baking powder 

60g almonds

1 tbsp milk

For the icing 

250g icing sugar 

2 tbsp lemon juice 

To decorate 

12 glace cherries

Makes 12

Method: 

1. To make the pastry. Rub margarine and flour with fingers until breadcrumb texture. Add the salt and icing sugar and mix with a fork. Keep the pastry as cool as possible, you don't want the margarine to melt. 

2. Add 1 tbsp of the water and bring together to a dough with your fork. You make need more or less water. If the pastry doesn't come together after 1 tbsp add another and mix until just combined. There should be very few crumbs at the bottom of the bowl. 

3. Bring together quickly with your hands in a ball and wrap in clingfilm. Chill for half an hour. 

4. Roll out the pastry and using a large round cutter cut out 12 rounds that nestle inside the cupcake tray and come about half way up the cupcake hollow. I usually experiment with using glasses until I get the right size. 

5.  To make the filling beat the butter and caster sugar until fluffy, about 5 minutes with an electric beater. 

6. Add the eggs one at a time with a large heaped tablespoon of flour with each egg to stop the mixture curdling. 

7. Finally fold in the almonds, baking powder and flour and mix well. 

8. Place a teaspoon of jam into the middle of each of your pastry rounds. Cover with frangipane mix until the hollow is two thirds full. Bake in a 190oC oven for approx 15 minutes until a skewer comes out clean. Leave to cool. 

9. Beat together the icing sugar and lemon juice for the icing. Spoon it over the cupcakes and add a cherry to each.

I've been dying to use my newbridge silverware cupcake stand that I got for my birthday- bakewells are definitely worthy!