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45Total Time
25Prep Time
20Bake Time

Almond & Cherry Cupcakes

Quick and easy
  • Vegetarian

About the bake

These delicate cupcakes contain almond syrup made with Nielsen-Massey almond extract to give them the quality nutty flavour.

45Total Time
25Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 180°C, (fan 160°C, gas mark 4). Line 2 cupcake trays with cupcake cases.

  2. Step 2:

    Using either an electric mixer or mixing bowl and whisk, beat the butter, sugars, cherry juice and almond extract together until pale and fluffy.

  3. Step 3:

    Reduce the whisk speed and slowly add the eggs, along with a tablespoon of the flour to prevent it from curdling.

  4. Step 4:

    Add the remaining flour, cherries and ground almonds. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.

  5. Step 5:

    To make the syrup, place the golden caster sugar in a pan with the water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in the almond extract.

  6. Step 6:

    Remove the cakes from the oven once cooked and leave to cool a little on a wire rack then add some sugar syrup to the top of each one.

  7. Step 7:

    To ice, put the cream cheese, butter, almond extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly. Sprinkle a few almonds on top.


  • For the Cupcakes

    • 200g Unsalted butter (softened)
    • 100g Billington's Unrefined Golden Caster Sugar
    • 75g Billington's Unrefined Light Muscovado Sugar
    • 1 tsp Nielsen-massey almond extract
    • 4 Medium free range eggs (lightly beaten)
    • 175g Self raising white flour
    • 50g Ground Almonds
    • 150g Cherries (pitted & chopped)
    • 3 tbsp Cherry juice
  • For the Almond Syrup

    • 50g Billington's Unrefined Golden Caster Sugar
    • 4 tbsp Water
    • 1 tsp Nielsen-massey almond extract
  • For the Buttercream

    • 200g Cream cheese
    • 100g Unsalted butter (softened)
    • 600g Silver Spoon Icing Sugar
    • 1 tsp Nielsen-massey almond extract
    • For sprinkling Flaked almonds


  • 2x 12 hole cupcake tins
  • 24 cupcake cases
  • Electric mixer
  • Piping bag
  • Star nozzle
  • Saucepan

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