Nickys' Reet Good Bakewell Cupcakes



For the cupcakes - makes 12 

  • 150g/5½ oz margarine/butter
  • 150g/5½ oz caster sugar
  • 100g/3½ oz self-raising flour
  • 3 eggs, at room temperature
  • 1 tsp baking powder
  • 60g/2¼ oz ground almonds
  • 1 tbsp milk
  • 90g/ 3¼ oz Reet Yorkshire Raspberry Jam

For the icing

  • 250g/9 oz icing sugar
  • 3 tbsp fresh lemon juice
  • 12 glace cherries


  1. Preheat the oven to 180C/350F/Gas 4.  Place 12 paper cases in a muffin tin
  2. For the cupcakes, cream the margarine/butter in a bowl until light and fluffy.  Add the remaining ingredients, except the jam and mix until well combined
  3. Spoon the mixture into the cases and bake for 15-20 minutes or until risen and golden brown and a skewer inserted into the middle comes out clean.  Remove from oven and allow to cool for 10 mins
  4. For the icing, mix the icing sugar and lemon juice together in a bowl until smooth
  5. Using a knife, carefully remove the middle of the cupcakes and fill the holes with the raspberry jam
  6. Spoon the icing onto the top of each cake until the icing reaches the sides of the case and top with a cherry

Recipe supplied by Nicky T

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