Bakewell Cupcakes

Ingredients
200g butter, softened
200g caster sugar
4 medium eggs
100g ground almonds
100g Dove Farm Gluten Free self-raising flour, plus extra for dusting
strawberry jam
300g icing sugar
12 glacé cherries
25g toasted flaked almonds

Method
Preheat the oven to 200°C. Place the butter and caster sugar in a large bowl and beat with an electric hand whisk until smooth and creamy. Beat in the eggs, 1 at a time, adding 1 tbsp ground almonds after each addition. Add the flour and remaining almonds and stir well.

Spoon half of the mixture into 12 muffin cases. Then add 1/2 teaspoon of jam to the centre. Cover the jam with the remaining mixture.

Bake for 20 minutes until well risen, firm and golden. Remove from the oven and leave to cool on a wire rack.

In a small bowl, mix together the icing sugar and 3 tbsp water to make a fairly thick icing. When the tart is cold, spoon the icing on top, spreading evenly. Decorate with glacé cherries and flaked almonds and leave to set. Cut the tart into squares or rectangles and arrange on platters to serve.

Notes To freeze: Make the cupcakes, allow to cool, but don’t ice or decorate. Wrap well in cling film and foil and freeze for up to 3 months. Defrost fully before icing and decorating.