Re-inventing the Bakewell Tart

Bakewell Tart cupcake

Mr Kipling, eat your heart out!

This was the second batch as I had to fiddle about with the icing to get it just right (the first batch, despite the messy icing, disappeared in record time!).

These are Bakewell Tart cupcakes, consisting of  a rich butter sponge made with ground almonds and flavoured with almond extract, filled with raspberry jam, and iced with a white and chocolate feathered icing. I used a new recipe from Canada which I tweaked slightly, and the general consensus of opinion is that it’s a real winner. I made these at the same time as the Banoffee version (see next post) and they’re quite different, but equally delicious!