Carrot cake cupcakes
This crowd-pleasing recipe turns an afternoon tea classic into dainty cupcakes. Top mini carrot cakes with a generous layer of soft cheese frosting, then enjoy with a cuppa.
Cherry scones
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12-15
Skip to ingredients
- 450g self-raising flour
- 1 tsp bicarbonate of soda
- 100g cold butterdiced
- 2 tbsp caster sugar
- 284ml pot buttermilk
- 2 tbsp milk
- 2 tsp vanilla extract
- 100g glacé cherrychopped
- clotted creamand cherry or strawberry jam, to serve
Nutrition: per serving
- kcal218
- fat8g
- saturates5g
- carbs36g
- sugars8g
- fibre1g
- protein4g
- salt0.72glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Put the flour, ½ tsp salt, bicarb and butter into a bowl and rub in with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar.
step 2
Quickly mix in the buttermilk, a splash of milk, vanilla and cherries and bring together to form a soft dough. Press out onto a lightly floured surface, to about 3cm thick. Cut out with 5cm cutters.
step 3
Transfer to a lightly floured baking sheet, brush with the remaining milk and bake for 12-15 mins until golden and well risen. Serve with clotted cream and jam.
