LOLA’s created this cupcake to raise money for the Japanese Red Cross society following the devastating Tsunami on 11 March 2010. Cherry Blossom trees are a symbol of friendship in Japan, so we thought this cupcake would be the perfect way to show our support. The almonds and cherries marry really well together, being, in fact, close botanical relatives.
muffin pan lined with 12 muffin cases
Makes 12
Preheat the oven to 190˚C/375˚F/ Gas 5.
Sift together the flours, baking powder and salt in a bowl.
Put the butter, sugar and vanilla in a mixing bowl and beat with an electric hand mixer until pale and fluffy. Stop occasionally to scrape down the side of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition.
Add the sifted dry ingredients and milk alternately and beat on low speed until combined.
Put the cherry jam in a small saucepan and heat gently for about 30 seconds or until slightly runny. Pour the warm, runny jam into the cake mixture and roughly swirl it in. Don’t mix it in too much.
Divide the mixture between the muffin cases, making sure they are no more than three quarters full. Sprinkle the toasted almonds on top of the cupcakes and press down gently into the mixture.
Bake in the preheated oven for about 20 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down, make the cherry blossom frosting.
Put the cherry jam in a small saucepan and heat gently for about 30 seconds or until slightly runny. Strain the warm jam and discard any bits. Set aside the smooth jam to cool slightly.
Put the butter in a bowl and beat with an electric hand mixer until very soft and smooth. Stir in the vanilla. Sift half the icing/confectioners’ sugar into the bowl, beating until incorporated and the frosting is smooth. Add the second half of the sugar, as well as the smooth jam, and beat for 5 minutes until thick and creamy. Add a little milk, if necessary, to loosen.
Spread the frosting over the cold cupcakes using a spatula, or spoon the frosting into a piping bag fitted with a large, plain nozzle/tip and pipe it on top of the cupcakes. Top with an edible pink flower and a sprinkle of glitter.