Cherry and Almond Cupcakes

IMG_0249Hi! So for the monthly bake, I decided to do some delectable cherry and almond cupcakes. The reason I decided to do them was me and my mum were shopping when we noticed – in the baking section – almond extract and a new recipe formed in my mind. I hope you like, they are brilliant for an afternoon tea!IMG_0250

Prep Time:  20 minutes

Serves: 12

Cooking Time: 20 – 25 minutes



  • Muffin tin
  • Electric Mixer *But you can do it by hand!
  • Cupcake cases
  • Mixing Bowl
  • Sieve
  • Sharp knife
  • Plate to serve them on
  • Skewer



  • 210g unsalted butter
  • 190g golden caster sugar
  • 3 large eggs
  • 210g self raising flour
  • 1 tsp baking powder
  • 1 tsp almond extract
  • 50g ground almonds
  • 100g cherries


To serve:

  • 12 cherries ( a cherry per cake )




  1. Preheat the oven to 170º, 325ºf, Gas mark 3 and place the cases in the tin.
  2. Mix  the sugar and butter together with the electric mixer until light and fluffy and then add the eggs in one at a time.
  3. Next add the flour, baking powder and ground almonds  until just mixed up
  4. Add the almond extract and then with a wooden spoon, fold the cherries in carefully with the wooden spoon so you don’t crush them.
  5. Cook for 20 – 25 minutes and then test them with a skewer and see if they come out clean.
  6. When they are done, leave them to cool and then take a tiny bit off the top of the cake out, which needs to be the width of a cherry and pop a cherry in it so they don’t roll off.
  7. Put them on a plate to serve.IMG_0252IMG_0242



I hope you enjoyed this blog post for March and I hope you like the quote.



xxx ♥♥♥♥♥♥♣ hattyie is happy


One thought on “Cherry and Almond Cupcakes

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