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It takes just 20 minutes to whip up a batch of these almond cupcakes by the baking queen, Mary Berry.
Each cupcake is studded with sultanas, and dried apricot pieces, and topped with crunchy flaked almonds. The combination of sweet fruity and nutty, earthy almonds work wonderfully together to make a tasty fairy cake-style cupcakes recipe (opens in new tab).
For the almond cupcakes:
- 1½ large eggs
- 87.5g (3oz) self-raising flour
- 87.5g (3oz)caster sugar
- 87.5g (3oz) softened butter
- 3/4 level tsp baking powder
- 50g (2oz) sultanas
- 50g (2oz) dried apricots, snipped into small pieces
- 25g (1oz) ground almonds
- A flew flaked almonds, for the topping
You will also need:
- 12-hole bun tin, lined with paper cases
- Preheat the oven to 180ºC/gas mark 4. Beat together the eggs, flour, caster sugar, butter and baking powder until smooth, in a large mixing bowl.
- Add the sultanas, apricots and ground almonds to the cake mix and stir until well mixed.
- Turn into the prepared paper cases and sprinkle with the flaked almonds.
- Bake in the preheated oven for about 20 mins, or until golden brown and springy to the touch.
Top tips for making Mary Berry's almond cupcakes
The almond buns will keep for 3 days and will freeze well for up to 2 months, but uniced.
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Mary Berry CBE is one of the most loved celebrity chefs in the country. In her early 80s, she’s been on our screens showing us how to make the most delicious recipes and sweet treats for over 50 years! Mary is probably most famous for being one of the original judges on The Great British Bake Off, where she put contestants through their paces for nine years before leaving the show when it made its controversial move from the BBC to Channel Four.
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