Meals and Courses

  • 150 g (5 oz) lightly salted butter, softened
  • 150 g (5 oz) caster sugar
  • 3 eggs
  • 175 g (6 oz) self-raising flour
  • 75 g (3 oz) dried cherries
  • 150 g (5 oz) icing sugar
  • 4–5 teaspoons lemon juice
  • 12 fresh cherries, to decorate (optional)

Line a 6-hole muffin tray with paper cake cases.

Put the butter, caster sugar, eggs and flour in a bowl and beat together using a hand-held electric whisk until pale and creamy. Spoon half the mixture into the cake cases, reserving the remainder for cooking a second batch. Place on the lower rack of the halogen oven.

Set the temperature to 175°C (347°F) and cook for about 15 minutes until risen and just firm to the touch. Leave in the tin for 5 minutes, then transfer to a wire rack while you cook the remainder of the cupcakes. Leave to cool completely.

Mix the icing sugar with enough lemon juice to make a smooth glacé icing that almost holds its shape. Spread over the cakes and decorate each one with a fresh cherry if liked.

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