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Cherry Vanilla Red Nose Day Cupcakes

These easy and cheerful cupcakes are perfect for baking with children.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 -15
Course: Baked Goods

Ingredients

  • <b>For the frosting</b>
  • 175 g | 6oz icing powdered sugar
  • 115 g | 4oz unsalted butter
  • 115 ml | 4fl oz whipping cream
  • 1 tsp vanilla extract
  • 1 tbsp cocktail cherry syrup
  • pinch salt
  • <br>
  • <b>For the cupcakes</b>
  • 175 g | 6oz self-raising flour
  • 175 g | 6oz icing powdered sugar
  • 75 g | 2.6oz ground almonds
  • 1 tsp vanilla paste or half vanilla pod, scraped
  • 3 tbsp cocktail cherry syrup
  • pinch salt
  • 150 g | 5.3oz egg whites 5 eggs
  • 115 g | 4oz unsalted butter melted and cooled
  • 1 small jar cocktail cherries

Instructions

    Cup of Yum
  1. Make the frosting: whisk the butter and icing sugar for several minutes until fluffy. Stop the mixer and scrape the sides of the bowl then whisk a little more.
  2. Add the whipping cream, vanilla extract and cocktail cherry syrup and beat until completely smooth. If the icing is a little stiff you can add more whipping cream.Preheat the oven to 190C (375F) and line a muffin tin with cupcake cases.
  3. Sift the flour, icing sugar, ground almonds and salt into a large bowl.
  4. Stir in the melted butter and then the egg whites – make sure there are no dry pockets in the batter. Add the vanilla paste and the cocktail cherry syrup.
  5. Divide the batter between the cases and bake for 12-15 minutes until the cupcakes are risen and golden. Cool completely before frosting.
  6. Transfer the frosting to a piping bag fitted with a large star tip and frost the cupcakes. Top each with a cocktail cherry and serve.