Tip: When using glace cherries, make sure they are washed and dried really well, otherwise the syrup they are kept in will leak into your icing, if being used to decorate the cake, or cause the cherries to sink to the bottom of the sponge cake during baking.
Makes 12 – 18
For the Cupcakes
150g butter, very soft
100g self raising flour
3 large eggs, beaten
1/2 tsp baking powder
60g ground almonds
1-2 Tbsp milk
4 Tbsp raspberry jam
For the Icing
250g icing sugar
about 3 Tbsp lemon juice
12 glace cherries
Preheat oven to 190C/375F/gas mark 5.
Beat the butter with a mixer until creamy. Add all the other ingredients for the cup cakes, except the jam, and beat until light and creamy.
Spoon the mixture into cup cases, dividing it evenly. Level the mixture in each case using the back of a teaspoon.
Bake for 15 – 20 minutes or until golden brown and firm to touch.
Remove cupcakes from the tin and leave on a wire rack to cool.
To make the icing, sift the icing sugar into a bowl and mix in the lemon juice to make a thick, but spoonable and runny icing. Set aside.
Using an apple sorer or small sharp knife, remove the centre from each cup cake, only cutting two-thirds of the way down. Stir the jam until it is a little runny, then carefully spoon into the holes in the cup cakes until the jam just reaches the top (don’t over fill).
Beat the icing. then spoon it over the top of each cup cake to flood the surface until the icing reaches the sides of the paper case. Be careful that the jam doesn’t become mixed into the icing. Add a cherry to the middle immediately and leave to set.