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.