Bakewell Tart Cupcakes

I love anything almond flavoured, my gran used to make the most beautiful almond buttercream when I was younger.  It is this that inspired my Victoria Sponge with a Bakewell Tart twist, something that is a regular amongst my cake repertoire.

So I decided to adapt the recipe into cupcake form for National Cupcake Week and as my entry into the Betta Living #bettabakeoff.

Ingredients (Makes 9-12 depending on cupcake case size. I used baking cups which are a bit bigger so only got 9 you can always double up the cake recipe):

For the cakes:
100g Self Raising Flour
100g Golden Caster Sugar
100g Margarine
2 Eggs
1/2 teaspoon almond extract.

For the icing:
500g Icing Sugar sieved
160g Unsalted Butter softened
1-1 ½ teaspoons of Almond Extract, add more/less depending on your taste
1-5 tablespoons milk

To decorate:
100g Raspberry Jam
25g Flaked almonds

Cake method:

1. Heat the oven to 180c/160c fan

2. Line a muffin tray with 12 cases or baking cups.

3. Place all of the ingredients (SR Flour, Sugar, Margaine, Eggs & Almond Extract) in an electric mixer and mix until smooth, alternatively if you don't have one then cream the sugar and margarine together until smooth, add in the egg a bit at a time and mix well, add in the almond extract and then add the flour and mix until is smooth and everything is combined.

2. Fill each of the baking cups or cases to about half way with the mixture, be careful not to overfill.

3. Place the tray on the middle shelf of the oven and bake for 15-18 minutes or until cooked. To check if the cakes are cooked place a skewer in the middle of one of the cakes and it should come out clean.

4. Once cooked remove from the oven and place on a cooling rack.

For the Icing:

1. Mix the icing sugar and butter until combined, add in the almond extract and then a tablespoon of milk at a time until smooth and is the consistency of meringue (you should be able to make peaks).

2. Once mixed, place the mixture in a piping bag with your nozzle of choice, I am using a round nozzle but you could use a star if you prefer.

To build the cakes:

1. Once the cakes are cooled using a knife carefully cut a circle from your cake, should be about the size of a 10p piece and about 1-1.5cm deep. (NB leave a good edge between the edge of the circle and the edge of the cupcake, you can either eat the left overs or use in cake pops)

2. Place a teaspoon of jam into the whole and then pipe a swirl of butter cream on top.

3. If using sprinkle some flaked almonds on top of the swirl, if you have children who aren't keen on them then just leave the flaked almonds off.

Pour yourself a cuppa and enjoy, these are so light and would make the perfect accompaniment to an afternoon tea or picnic.

This is my entry into the Betta Living #bettabakeoff, more details can be found here.

Victoria Sponge with a Bakewell Tart Twist

I asked the hubby what he fancied for pudding a few weeks ago and he said Victoria Sponge, I decided to try something a little different that would incorporate my favourite buttercream!

This stems back from the days when my gran baked, she made the best buttercream and although this isn't patch on hers it is still very yummy.

You will need to make two basic sponge cakes, I just pop all the ingredients in an electric mixer and blitz till smooth.

Sponge:

150g Margarine
150g Self Raising Flour
150g Golden Caster Sugar
3 Eggs

1. Add all of the ingredients into an electric mixer and blend until  smooth.
2. Split the mixture into two 7inch tins and bake for 20-25
3. Leave to cool

Spread with Jam, I chose my favourite Bonne Maman Raspberry Jam and then here is my favourite part, the butter cream!!

Butter Cream

250g Icing Sugar Sifted
80g Softened Unsalted Butter
25ml Whole Milk
1-3 Teaspoons Almond Extract (depending on how almond flavoured you like it, add one tsp at a time)

I always spread the jam on and then pipe on the buttercream, just as it is easier, less mess and looks pretty from the side.  Otherwise just spread the jam on the upper side and the buttercream on other half and then sandwich together.

Et voila, a Victoria Sponge with a Bakewell Tart Twist