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Welcome to the Little Elf Bakery Blog!

So, I was wondering what I could bake for the first ever post on my blog. I didn’t want anything too stressful because it would have inevitably gone wrong and turned into my first baking blog disaster (which is no way to start a blog!). Oh, decisions, decisions! And then I had a thought, what about Bakewell Tart Cupcakes? Making the mixture is a doddle and you soon have the perfect alternative to the classic Bakewell Tart filling the kitchen with a sweet, almondy aroma…


These delicious cupcakes are the perfect treat for a Friday night, easy to whip up in an instant… fluffy sponge flavored with almond extract and oozing with raspberry jam.



3 eggs,
170g caster sugar,
130g self-raising flour,
40g ground almonds,
170g butter,
1/2 teaspoon almond extract,
raspberry jam

Recipe (By The Little Elf Bakery) … Makes 12 cupcakes

First pre-heat your oven to 180 degrees celsius  Get a 12 holed cupcake tin and put the cupcake cases ready for loading with mixture. Cream the butter and caster sugar together. Make sure you do this for at least 4 minutes to get the maximum amount of air into it which makes the sponge really fluffy. Add the almond extract to this and spend a minute mixing this into the creamed butter and caster sugar. Add the eggs one at a time and beat into the mixture so it doesn’t separate  If the mixture does start to separate, don’t worry, it should combine when the flour is added. Next sift the self-raising flour and ground almonds into the batter. Fold in in a figure of 8 motion until everything has combined then beat vigorously for 30 seconds to get those all important air bubbles which makes the cakes rise. Fill your cupcake cases half full with the mix and then add 1 full teaspoon of raspberry jam into the middle of the cake. Cover the cupcakes with rest of the mix and the put into the oven for 15 minutes or until golden brown and smelling scrumptious. When done, take the cakes out of the oven and put on a cooling rack (a few may disappear at this stage)! When cooled dust with icing sugar and voila!