Bakewell Tart Cupcake


Bakewell tarts are an English classic that everyone I know loves. The wonderful mix of cherries, almond and dark chocolate make for a great taste with every bite. This also happens to be one of my husband’s favorite flavors. The first time I made these he literally ate two in 10 minutes and when I asked him how they were all I got out of him was, “Yummy” - haha! I was hoping for more of a review then that, but I’ll take it. Anyway, these have been a flavor that many have enjoyed and I know you will, too!

Cake Recipe:


  • 12 cupcake baking pan

  • Hand or stand mixer

  • Medium size mixing bowl

  • Measuring cups and spoons

  • Paper cupcake liners

  • Ice-cream scoop*

  • Wire cooling rack

  • Silicone spatula

  • Teaspoon

  • Small measuring jug (1 cup size will be fine)


  • 3 eggs

  • 175g white sugar (I prefer baker’s, caster, or superfine sugar)

  • 175g butter, softened to room temperature

  • 175g all purpose flour, sifted

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1 Tbsp milk

  • 1 tsp almond extract

  • 1 small jar maraschino cherries

  • 1/2 C dark chocolate chips, melted in the microwave at 30 second intervals

  • 1/4 C almonds, slithered or crushed is fine

How to make it:

  1. Preheat oven to 350 ºF.

  2. Line the cupcake baking pan with the paper liners and set aside.

  3. Sift flour, baking powder, salt together into a medium bowl. Set aside.

  4. Into your mixing bowl add the sugar and softened butter and beat on medium speed using the paddle attachment until well combined and the butter is a light white color and fluffy.

  5. Add 1 egg and a third of the flour mixture into the mixing bowl. Mix on low until just combined. Repeat with the second egg and anther third of the flour mixture. Repeat with remaining egg and flour, and add the milk and almond extract. Mix until it starts to come together.

  6. Stop the mixer and scrape down the edge of the bowl with the spatula. Turn the speed up to medium/high and let the mixer run for approximately 30 seconds. This ensures all the ingredients are evenly combined.

  7. Using the ice cream scoop, measure out one scoop of mixture per cupcake case. Place cupcakes into the oven and bake 18-20 minutes or until toothpick comes out clean.

  8. Take cupcakes out of the oven and let them sit in the baking tray for 5-10 minutes to cool before removing to a wire cooling rack.

  9. Cool completely before decorating.

Frosting Recipe:


  • 2 C unsalted butter, softened to room temperature

  • 3 C powdered sugar, sifted

  • 1 Tbsp milk

  • 1 tsp almond extract


  • Hand or stand mixer

  • Spatula

  • Large mixing bowl

  • Sieve

  • Measuring cups

  • Piping bag (x2)

  • Wilton 1M star piping tip

How to make it:

  1. Measure out and sift powdered sugar into a large bowl.

  2. Add butter to mixer and beat on medium for about a minute until light and fluffy.

  3. Turn mixer down to low speed and add 1 Tbsp at a time of the powdered sugar until all is combined.

  4. Scrape down sides of the bowl. Add 1 tsp of almond extract and let the mixer run on low for about 5 minutes. I know this seems like a really long time but trust me, this will give you really light and fluffy buttercream for decorating and reduce the amount of air bubbles created.

  5. Once the buttercream is light and fluffy in texture, transfer to one piping bag. With the other piping bag, cut off the tip of the bag and place tho star piping tip inside. Cut the tip off the bag with the buttercream and place inside the bag with the piping tip. (This is the double bagging technique that I picked up from I Am Baker. It’s amazing and makes refilling you piping bag sooo much easier.)

  6. Once cupcakes are cooled completely, decorate with buttercream.

  7. Drizzle with melted chocolate, and the juice from tho maraschino cherries.

  8. Sprinkle the slithered almonds and top with a cherry.


*Ice-cream Scoop: I use one with a spring mechanism that I purchased at our local food service/catering store. I have found this to give the perfect amount of batter for cupcakes and you can get smaller ones for cookies and larger for making muffins.

Erika Perona