Almond cupcakes with jam and buttercream

The cupcake part of the recipe yielded the lightest sponge I’ve come across for a long time. Usually, when you take a cupcake from the oven it’s very soft and firms up on cooling – these remained so delicately soft that I had to be careful how I held them when applying the buttercream.


As the sponge was so delicate I decided to use the jam in a different way to normal; I made a well in the centre of the buttercream and think it looks rather pretty!

The CCB (Caked Crusader’s Brother) got these spot on when he called them Bakewell cupcakes. They do have all the flavours of Bakewells but in a lighter format. I have dabbled in all forms of Bakewells and I know they are the most popular items on my site. Just to recap we’ve had Bakewell sandwich cake, individual Bakewell tarts, and a giant Bakewell tart.

There’s something about jam and buttercream together that is marvellous. For many of us our earliest experiences of cake will be sponge with a tasty, sweet filling. Maybe that’s why it’s so comforting. As I write this the sky is grey and the rain is pouring down but, somehow, my cupcakes mean it will feel like a sunny day.


Also, while we’re on the subject of cupcakes I’d like to remind you all of the upcoming first occurrence of Iron Cupcake: London. All entrants are welcome.



Ingredients:
For the cupcake:
150g unsalted butter, at room temperature
150g caster sugar
3 eggs
100g self raising flour
1 teaspoon baking powder
50g ground almonds
A few drops of almond extract
1 tablespoon milk, if needed

For the topping:
80g unsalted butter, at room temperature
200g icing sugar
A few drops of almond extract
1-2 tablespoons milk (I needed 2)
Raspberry jam

How to make:

- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Line a patty tin with 12 paper cases.
- Start with the cupcakes: beat the butter in a bowl until very soft.
- Add all the other ingredients, except the milk and beat until you have a smooth, light batter.
- If the batter won’t drop freely from a spoon, add the milk.
- Spoon the mixture into the 12 paper cases and bake for 15-20 minutes until a skewer inserted in the centre of the cakes comes out clean.
- Leave to cool on a wire rack.
- Now make the buttercream: beat the butter until it is very soft.
- Sift the icing sugar over the butter and also add the almond extract and milk.
- Beat until you have a smooth, light buttercream. I always take a tiny amount onto my tongue and push it against the roof of my mouth. If it’s smooth, it’s ready. If you sense a gritty texture it needs more beating.
- Spread on top of the cupcakes and make a well in the centre.
- Beat the jam a little to loosen it up, then spoon into the wells. I used about 1/3 – ½ a teaspoon per cupcake.
- Bask in glory at the wonderful thing you have made.
- Eat.