Cherry swirl cupcakes

Cherry swirl cupcakes

These pretty treats are easy and fun for the kids to make - add cherries to the mixture for a burst of fruit flavour.

, 21 September 2015

(26 votes)

Cherry swirl cupcakes
  • 45 Mins

  • Serves: 12

  • Price: 34p per serving

Nutritional Info
Each 65g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1591kJ/380kcal.
  • 125g self-raising flour
  • 1 level tsp baking powder
  • 125g butter, softened
  • 125g caster sugar
  • 2 large free-range eggs
  • Asda Red Food Colouring
  • 125g soft, unsalted butter
  • 250g sifted icing sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp milk
  • Handful of glacé cherries
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 12-hole bun tray with cupcake cases (not fairy cake or muffin cases). Sift the flour and baking powder together into a large bowl. It's important to measure the baking powder accurately – use a measuring spoon and run your finger across the top to ensure that it's level.

  • Make sure the butter is soft (a bit like mayonnaise) but not melted. Add the butter, sugar and eggs to the flour.

  • Add a good handful of quartered glacé cherries and beat with a wooden spoon until well mixed. Scrape the sides of the bowl with a spatula and beat again for 1 minute.

  • Put the mixture in the paper cases, making sure they're all about the same size. Bake for 18-20 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.

  • Make the buttercream by beating the unsalted butter until creamy, and then add the icing sugar 1 rounded tbsp at a time. Add the vanilla extract and milk and beat well until the icing is creamy.

  • Add a tiny blob of red food colouring to the buttercream and beat until the icing is pink. Use a clean cocktail stick to add a little more colouring if necessary. Put the icing in a piping bag with a large star nozzle and pipe it onto the cakes. Or, spread it with a knife.

  • Decorate with glace cherries.