Ingredients
 150g
Unsalted Butter
 150g
Caster Sugar
 100g
Self Raising flour
 3
large eggs (at room temperature)
 60g
Ground Almonds
 ½ tsp
Baking powder
 1tbsp
Milk (at room temperature)
 1 tsp
Almond essence (optional)
 4 tbsp
Jam
 250g
Icing sugar
 3 tbsp
Water
 12
Glace Cherries (rinsed and dried)
Method
1
Preheat the oven to 190oC/fan 170oC/gas mark 5
2
Beat the butter until creamy
3
Add the sugar, flour, eggs, baking powder, ground almonds, milk, almond essence
(if using) and beat until creamy
4
Divide between the cupcake cases, level using your fingertip. Bake for 15-20
minutes until golden brown. Remove the cupcakes from the tray and leave to cool
on a wire rack.
5
To make the icing, mix the icing sugar and sufficient water to make a stiff but flowing
icing
6
Using an apple corer remove the centre of each cake, cutting about two-thirds
down. Beat the jam until it is runny and then spoon down into the cake holes until
almost full.
7
Spoon the icing over the top of each cake, taking care not to mix the jam and the
icing. Add a cherry to the middle immediately and leave to set.