Baltic-style Cherry Cakes
- For the cupcakes
- 1 ¼ cups self-rising flour (sifted)
- 2 tsps Baking powder
- ¾ cup Almond flour
- ¾ cup butter
- ¾ cup superfine caster sugar
- 3 eggs (beaten)
- 5 Tbsps Orange juice
- 1 cup chopped Candied cherry
- For the buttercream
- ¾ cup unsalted butter
- 2.333 cups powdered sugar
- 1 tsp Almond extract
- pink Food coloring
- To decorate
- red sugar heart (decorative)
- 12 Cherries (in syrup)
How healthy are the main ingredients?Orange juiceeggCherry
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Sift the flour and baking powder into a bowl and stir in the ground almonds.
Beat the butter and sugar in a mixing bowl until soft and creamy. Beat in the eggs, one at a time until smooth.
Stir in the orange juice until blended, then stir in the flour mixture and cherries.
Spoon the mixture into the paper cases and bake for about 25 minutes until golden and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth. Beat in the almond extract and food colouring until blended.
Spread the buttercream on the cakes, mounding it in the centre. Sprinkle with sugar hearts and top with a whole cherry.