Looking for a sweet treat this Christmas? Maybe you want to up your cupcake game?
Well good news! Katy Taylor has chosen to share her most delicious recipes! Lady Bunny of London she is known as and her shop Bunny Little’s Bakery has the most stylish treats in London right now!
So why not impress your friends with your baking skills with this oh so delish recipe for cherry pie cupcakes!
175g butter (room temperature) cut into large pieces
175g self-rising flour
175g caster sugar
½ teaspoon baking powder
3 large eggs
½ teaspoon vanilla extract
1kg fresh cherries, pitted and halved
125ml lemon juice
1kg jam sugar
125g butter, softened
250g icing sugar
1 teaspoon vanilla extract
A few drops caramel-coloured food colouring
Preheat the oven to 180C and line a muffin tin with cupcake cases.
Put all of the sponge cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed.
Divide the mixture evenly between the paper cases.
Bake for 20 – 25 minutes or until the cakes are well risen and spring back when you touch them. Transfer to a wireless rack to cool.
Thoroughly wash a few jam jars and lids in hot, soapy water and rinse. Alternatively, sterilise by running through the dishwasher. Drain on a drying rack.
Place the cherries in a large saucepan. Using a potato masher or the back of a wooden spoon, crush the fruit to release the juice. Add the lemon juice and place over low heat.
Cook, stirring occasionally, for 5 minutes or until the cherries are tender. Add the sugar and stir for 10 to 15 minutes or until sugar dissolves.
Increase the heat to high and bring to the boil. Cook for 4 minutes or until the mixture is at setting point. To test when jam is at setting point, place a small saucer in the freezer to chill. Remove from the freezer and spoon a little jam onto the saucer, then return to the freezer for 2 minutes or until the jam is cold. Touch with your finger to see if it is set and gel-like.
Remove from heat and set aside for 5 minutes.
Ladle hot jam into jars, seal and turn upside down for 2 minutes. Turn upright and set aside until cooled. When you have used what you need for the cakes, label, date and store in a cool, dark place for future occasions.
Spread the cherry jam evenly over the top of each cupcake.
To make the buttercream, beat the butter and sugar until fluffy, then add the vanilla extract. Remember to scrape down the bowl to ensure it is smooth.
Put ¾ of the buttercream into another bowl and add the caramel colour.
Mix until well combined then transfer to a piping bag with a small star nozzle.
Pipe lines onto the cakes to make it look like a pie lattice then finish by piping around the outside of the cupcake to make a crust.
Take the rest of the buttercream and put into another piping bag. With a slightly larger nozzle, pipe a small amount of cream onto the top.
Finish with a light dusting of icing sugar