Cherry Bakewell Muffins

So, here’s my first real entry into The Vegan Honey blog.

I attended a Wonderful Women: Minding Our Own Business meeting yesterday, run by thelovely Ree Ree Rockette.

The meeting topic was branding, and there were quite a few of us in attendance. I decided that we would need some form of cake to get us through the session so I whipped up some Cherry Bakewell inspired cupcakes.

I find that actual bakewell tarts are rather disappointing little things, with their thin layer of icing and sad glace cherry on top.

I have made this recipe several times before and after playing about with it a bit, I feel I have hit upon the perfect recipe. It is moist, light and fluffy. They are filled with a juicey cherry jam and topped with marzipan and almond frosting, complete with a cherry on the top. I sometimes use fresh cherries when they are in season, but I feel that natural coloured glace cherries look much more authentic and taste better than the more plastic-looking bright red glace cherries.

They went down a treat, with some of the ladies (myself included) gobbling up two of the tasty morsels! Ooops :)

(Photograph by ReeRee Rockette)