Cherry Angel Cupcakes

Light, fluffy and full of fruity sweetness, these Cherry Angel Cupcakes combine the delicate texture of angel cake with bursts of cherry flavour for a fresh, eye-catching bake. Finished with a soft frosting or decorative topping, they’re ideal for café counters, afternoon tea menus or grab-and-go bakery offers.

Cooking Time
35

Portions
12

Ingredients

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g softened butter
g caster sugar
eggs
tsp vanilla extract
tbsp Opies Maraschino cherry syrup
g self-raising flour
tsp baking powder
tbsp milk
g icing sugar, sieved
g softened butter
tbsp Opies Maraschino cherry syrup
Opies Maraschino cherries
portion Icing sugar, for dusting

1
Step 1
Preheat the oven to 180°C (160°C fan) / Gas 4. Line a 12-hole cupcake tray with paper cases.
2
Step 2
In a mixing bowl, cream together the butter, sugar, vanilla extract, cherry syrup, and eggs until light and fluffy. Add the flour and baking powder, then beat in the milk until the mixture is smooth and well combined.
3
Step 3
Spoon the batter evenly into the cupcake cases and bake for 15 minutes, or until golden and springy to the touch. Cool on a wire rack.
4
Step 4
While the cakes cool, beat together the butter, icing sugar, and cherry syrup until soft and fluffy. If it feels too stiff, add a little extra syrup. Transfer to a piping bag if you have one.
5
Step 5
Assemble the angel cakes by slicing the top off each cupcake and cut each top in half to create “wings.” Pipe a swirl of buttercream onto each cupcake then gently press the “wings” on top at an angle. Dust lightly with icing sugar and finish with a Maraschino cherry in the centre.