150g softened butter
150g caster sugar
3 free-range organic eggs (room temperature)
100g self-raising flour
1 teaspoon of baking powder
60 g almond flour
1 tablespoon of semi-skimmed milk
90 g gooseberry jam or another jam
250 g of powdered sugar
3 tablespoons of water
drops of fresh lemon juice
pink food colouring
12 white almonds
It doesn't get any more British than Bakewell tarts and if the jam with which they are filled is gooseberry ... We bake a modern version today, not tarts but cupcakes. We do fill the cakes with gooseberry jam, because we happened to make it last year ;)) but any other jam is just as tasty!
How to make bakewell cupcakes
Mix butter and sugar creamy.
Mix in the eggs one by one.
Stir flour, almond flour and bakingpowder.
Fold it into the mixture.
Add the milk as well.
And fold it in too.
Spoon the cases 2/3 full.
Place the baking tin in the middle of the oven.
Bake the cupcakes in 20 - 25 minutes cooked.
Allow the cupcakes to cool completely on a wire rack.
Drill holes in the cupcakes and fill them with jam.
How to make icing
Place the icing sugar in a bowl.
Add water, lemon and colouring.
Stir it firmly together.
TIP! Is your icing too thin? Stir in some sugar. Is your icing too thick? Add some water. Easy peasy!
Drip some icing on the cakes.
Gently push it to the edge a little.
Top each cake with an almond.
Put the cakes in the fridge for half an hour.
So the icing will set.
Allow the cupcakes to reach room temperature before serving.
If you want to store the cupcakes, they are best kept in a tin.
Enjoy!