Feeling inspired by the Great British Bake Off, I thought it was time to bake again! I love Cherry Bakewell tarts and regular cupcakes, so when I found this recipe which combines them on the BBC website, I knew I had to try it!

Ingredients:
Cupcakes - (makes 12 cupcakes)
150g/5½oz margarine
150g/5½oz caster sugar
100g/3½oz self-raising flour
3 free-range eggs, at room temperature
1 tsp baking powder
60g/2¼oz ground almonds
1 tbsp milk
90g/3¼oz raspberry jam

Icing -
250g/9oz icing sugar
3 tbsp fresh lemon juice
12 glacé cherries

Preheat the oven to 180C/350F/Gas 4. Place cupcake cases in a muffin tray. For the cupcakes, cream the margarine in a bowl until light and fluffy. Add the remaining ingredients, except the jam, and mix until well combined.

Mixing in the final ingredients

Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown. Insert a skewer into the middle, it should come out clean. Remove from the oven and transfer them to a wire rack to cool.

Cooling on a wire rack

Once cooled, remove the middle of the cupcakes using a cake corer, fill the holes with raspberry jam or a jam of your preference. Before replacing the sponge, do this for all 12 cupcakes.

Adding the jam, once removing the middle of the cake

All 12, ready to be iced

For the icing, mix the icing sugar and lemon juice together in a bowl using a tablespoon until smooth. Carefully spoon the icing onto the top of each cake, using a teaspoon, once iced top with a cherry.

I hope you enjoy this recipe as much as I enjoyed it!