Bakewell Tart Cupcakes

These fabulous cupcakes are courtesy of Simply Scrumptious Cupcakes…our fabulous member offering cupacke courses in Staffordshire.

3 large free range eggs
150g castor sugar
150g softened butter
100g self raising flour
50g ground almonds
1/2 tsp baking powder
4 tbsp raspberry jam
To Decorate
400g icing sugar
125g unsalted butter at room temperature
50ml whole milk
1/2 tsp vanilla essence
12 glace cherries

Pre heat the oven to 180C, Gas mark 4. Line a muffin tin with 12 cupcake cases. Place all the ingredients (except the jam) in a mixing bowl and beat together with an electric whisk. Once well combined, spoon the mixture evenly into the cupcake cases. Bake in the pre heated oven for 18 minutes until well risen and a skewer comes out clean. Once cool, use an apple corer to remove a section of cake from the middle of the cupcake and fill the hole with the jam.
To decorate
Beat together the icing sugar and butter until coming together and then slowly beat in the milk and vanilla essence. Turn up the speed and beat until light and fluffy which may take 5 minutes. Fit a piping bag with your chosen nozzle and fill. Decorate each cupcake and top with a cherry.