Mary Berry's almond cupcakes recipe

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). 

Ingredients

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

Method

1. 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.
2. Add the sultanas, apricots and ground almonds to the cake mix and stir until well mixed.
3. Turn into the prepared paper cases and sprinkle with the flaked almonds.
4. 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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