Cherry and almond cupcakes recipe

4 ratings Rate
  • Serves 12
  • 15 mins to prepare and 20 mins to cook
  • 270 calories / serving
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Preheat oven to 180°C, 160°C fan, gas mark 4. Weigh the eggs in their shells. Note the weight, then measure the same amount each of Flora, sugar and flour. Place all the ingredients including the ground almonds, almond essence and cherries in a bowl, and beat with a wooden spoon for  2-3 minutes or until well mixed. Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.

Bake for around 20 minutes or until soft, golden brown and springy to the touch. Cool on a wire tray.

Mix the icing ingredients together and spread or pipe with a star nozzle over the cakes. Decorate with the cherries.

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  • Ingredients

  • For the Cake:

  • 2 medium eggs
  • 100g Flora Buttery
  • 100g caster sugar
  • 100g self raising flour, sifted
  • 15g ground almonds
  • 1/2 tsp almond essence
  • 50g fresh, canned or frozen cherries, roughly chopped
  • For the Icing:

  • 100g Flora Buttery
  • 225g icing sugar, sifted
  • 1/2 tsp almond essence
  • For the Decoration:

  • 10-12 fresh, canned or frozen cherries, stoned
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  • Energy 1128kj 270kcal 14%
  • Fat 13.6g 19%
  • Saturates 2.9g 15%
  • Sugars 29.4g 33%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 36.7g Protein 2.4g Fibre 0.7g

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