Another recipe from the Great british bake off How to bake book


Makes 12


For the cupcakes


150g unsalted butter

150g caster sugar

100g self raising flour

3 large eggs beaten

Half tsp baking powder

60g ground almonds

1 Tbsp milk

4 Tbsp Raspberry jam


For the icing


250g Icing sugar

About 3 Tbsp strained fresh Lemon juice

12 Glace cherries


1 X 12 hole mun tray lined with paper muffin or cup cake cases


1) Preheat the oven to 190c . Beat the butter with an electric mixer until creamy. Add all the other ingredients for the cup cakes , except the jam and beat until light and creamy.

2) Spoon the mixture into the cupcake cases , dividing it evenly. Level the mixture in each case using your fingertips , Bake for 15 to 20 mins or until golden brown and a skewer inserted into the middle of a cup cake comes out clean. Remove each cup cake from the tray and place on a wire rack. Leave to cool completely.

3) To make the icing , sift the icing sugar into a mixing bowl and work in enough of the strained lemon juice to make a thick , but spoonable and runny icing, Set aside.

4) Using an apple corer ( I used a teaspoon!! ) remove the centre from each cup cake , cutting only two thirds of the way down, stir the jam with a tsp until it is a little runny, then carefully spoon into the holes in the cup cakes until the jam reaches the top ( Don’t overfill )

5) Beat the icing using a tsp, then spoon it over the top of each cupcake to flood the surface until the icing reaches the sides of the paper case. Take care that the jam doesn’t become mixed into the icing, Add a cherry to the middle at once and leave to set.