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What you’ll need


125g unsalted butter, softened

caster sugar

165g Sunshine Caster Sugar

vanilla extract

1 teaspoon vanilla extract


2 eggs


250g The Healthy Baker Self-Raising Flour

ground cinnamon

½ teaspoon ground cinnamon


½ teaspoon ground ginger

nutmeg powder

¼ teaspoon ground nutmeg

cardamom powder

¼ teaspoon ground cardamom


105ml milk

strawberry jam

90g cherry jam

For the Icing:

caster sugar

135g Sunshine Caster Sugar


35ml water

egg whites

2 egg whites


165g unsalted butter, softened and cubed

vanilla paste

1 teaspoon vanilla bean paste

ground cinnamon

½ teaspoon ground cinnamon


½ teaspoon ground ginger

mixed spice

¼ teaspoon mixed spice

cardamom powder

¼ teaspoon ground cardamom


12 cherries to decorate

gold glitter

sheet edible gold leaf, to decorate (optional)


Pre-heat oven to 160 degrees Celsius, and line a 12 hole cupcake tray with cupcake cases.


In a medium bowl whisk together the flour and spices then set aside.


In the bowl of an electric mixer, beat the butter, sugar and vanilla until light and fluffy.


Beat in the eggs one at a time, then add the flour and spice mix and the milk and slowly mix until combined.


Evenly divide the mixture amongst the cupcake cases, the mixture should fill each case so they are about 3/4 full.


Drop 1/2-1 tsp of cherry jam into each cupcake, then push it down and swirl it around using a knife or skewer. Smooth the tops of the cupcakes if necessary.


Bake for 20-25 minutes, or until the cakes spring back when touched lightly and a skewer comes out clean. The cakes will be lightly golden when they are done.


Remove the cupcakes from the tray and cool on a wire rack.


Once the cupcakes have cooled, make the icing by placing the water and sugar in a small saucepan over high heat, allow to come to a rapid boil. Using a candy thermometer keep an eye on the temperature of the sugar syrup - it will be ready once it reaches 121 degrees Celsius.


Whilst the sugar syrup is heating, place the egg whites in the bowl of a stand mixer, and gently whisk until foamy (start this once the sugar syrup reaches around 100 degrees Celsius).


Once the sugar syrup has reached 121 degrees Celsius, remove from the heat, and with the mixer running on low pour it over the whisked egg whites (avoiding the whisk itself as much as possible).


Increase the speed of the mixer to medium, and continue to whisk until the meringue has cooled right down - this will take at least 5 minutes.


Add a cube or two of butter at a time with the mixer still running. Allow each cube to incorporate into the mixture before adding more. Continue to beat until the meringue buttercream is completely smooth. Briefly beat in the vanilla and spices.


Smooth a thick layer of icing over each cupcake. Press a little gold leaf on to each cherry if using, then top each cupcake with a cherry. Enjoy!