• Ingredients: 17
  • Serves: 24
  • Prep: 25 mins
  • Bake: 20 mins
  • Level: easy

Almond and cherry cupcakes with butter (unsalted), unrefined golden caster sugar, unrefined light muscovado sugar, almond extract, egg(s) (free range), self-raising white flour, almonds (ground), cherries, cherry juice, unrefined golden caster sugar, water, almond extract, cream cheese, butter (unsalted), unrefined golden icing sugar, almond extract, almonds (flaked). To make this almond and cherry cupcakes for 24 persons you will need 25 mins for preparation and 20 mins for baking.


For the cupcakes

  • 200g Butter (unsalted)
  • 100g Unrefined golden caster sugar
  • 75g Unrefined light muscovado sugar
  • 1tsp Almond extract
  • 4 Egg(s) (free range)
  • 175g Self-raising white flour
  • 50g Almonds (ground)
  • 150g Cherries
  • 3tbsp Cherry juice

For the almond syrup

  • 50g Unrefined golden caster sugar
  • 4tbsp Water
  • 1tsp Almond extract

For the buttercream


  1. Step 1Preheat the oven to 180°C, (fan 160°C, gas mark 4). Line 2 cupcake trays with cupcake cases.
  2. Step 2Using either an electric mixer or mixing bowl and whisk, beat the butter, sugars, cherry juice and almond extract together until pale and fluffy.

    For this step you will need

  3. Step 3Reduce the whisk speed and slowly add the eggs, along with a tablespoon of the flour to prevent it from curdling.

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  4. Step 4Add the remaining flour, cherries and ground almonds. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.

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  5. Step 5To make the syrup, place the golden caster sugar in a pan with the water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in the almond extract.

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  6. Step 6Remove the cakes from the oven once cooked and leave to cool a little on a wire rack then add some sugar syrup to the top of each one.
  7. Step 7To ice, put the cream cheese, butter, almond extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly. Sprinkle a few almonds on top.

    For this step you will need