I think this has been the longest gap I have had blogging-wise for quite some time! It’s been a week since I posted a recipe but I have an iron-clad excuse: I was ill with a stomach bug (beware of cute babies bearing germs) AND my temporary kitchen was dismantled and I was without a stove for a couple of days. But the real reason is that my kitchen is finally F I N I S H E D!!!! The builders cleared out on Friday evening – 6 months to the day since the work started – and we found ourselves staring at our lovely new space in disbelief and awe. I posted a couple of sneak peaks on Twitter and Instagram but I will do a big reveal on a proper blogpost soon – I am so in love with my new kitchen!
My husband and I spent all of Saturday and Sunday moving our belongings in, cleaning endlessly and dodging the kids who were both gleefully running in circles around us and persistently pestering me about making Red Nose Day cupcakes. In the end I had to give in and do a little baking with them – on the floor since none of the countertops were free! By the way it has taken us all of two days to make the new kitchen look as if we have been using it for years. And one thing is abundantly clear – you can never have enough storage space…
Taking a break to do some baking was absolutely the right move – even though it felt like an imposition at the time. These are uncomplicated little cupcakes that can be made entirely by hand – although you will need a stand mixer for the frosting. In reality they are a friand variation and they are light and absolutely delicious! I used cocktail cherries because they look exactly right for Red Nose Day but you can use fresh raspberries if you prefer.
Cherry Vanilla Red Nose Day Cupcakes
Ingredients
- <b>For the frosting</b>
- 175 g | 6oz icing powdered sugar
- 115 g | 4oz unsalted butter
- 115 ml | 4fl oz whipping cream
- 1 tsp vanilla extract
- 1 tbsp cocktail cherry syrup
- pinch salt
- <br>
- <b>For the cupcakes</b>
- 175 g | 6oz self-raising flour
- 175 g | 6oz icing powdered sugar
- 75 g | 2.6oz ground almonds
- 1 tsp vanilla paste or half vanilla pod, scraped
- 3 tbsp cocktail cherry syrup
- pinch salt
- 150 g | 5.3oz egg whites 5 eggs
- 115 g | 4oz unsalted butter melted and cooled
- 1 small jar cocktail cherries
Instructions
- Make the frosting: whisk the butter and icing sugar for several minutes until fluffy. Stop the mixer and scrape the sides of the bowl then whisk a little more.
- Add the whipping cream, vanilla extract and cocktail cherry syrup and beat until completely smooth. If the icing is a little stiff you can add more whipping cream.Preheat the oven to 190C (375F) and line a muffin tin with cupcake cases.
- Sift the flour, icing sugar, ground almonds and salt into a large bowl.
- Stir in the melted butter and then the egg whites – make sure there are no dry pockets in the batter. Add the vanilla paste and the cocktail cherry syrup.
- Divide the batter between the cases and bake for 12-15 minutes until the cupcakes are risen and golden. Cool completely before frosting.
- Transfer the frosting to a piping bag fitted with a large star tip and frost the cupcakes. Top each with a cocktail cherry and serve.
Keep Calm and Fanny On says
Mmmm they look lovely, do love a cherry on top!
Hayley @ Snap Happy Bakes says
I'm excited to have a sneak peek at your kitchen! I love looking at interior design Especially the different colours and woods and fabrics used! Congrats at getting it all finished and making your first cakes (which look yummy by the way)!
Sammie says
Firstly congrats on getting your kitchen finished. Love the idea of baking on the floor. Fab cupcakes beautifully photographed. Sammie http://www.feastingisfun.com
Jennie Cranham says
Gorgeous fun little cupcakes 🙂 Just the sort of thing I remember baking for red nose day when I was small (where have the years gone?!) Very much looking forward to having a virtual nose around your new kitchen, from the little pictures so far it looks gorgeous, you must be so happy!
Jennie // Scarletscorchdroppers
xx