Less than 30 mins preparation time

30 mins to 1 hour cooking time

Makes 12

 

Ingredients

For the cupcakes

150g/5½oz margarine

150g/5½oz caster sugar

100g/3½oz self-raising flour

3 free-range eggs, at room temperature

1 tsp baking powder

60g/2¼oz ground almonds

1 tbsp milk

90g/3¼oz raspberry jam

For the icing

250g/9oz icing sugar

3 tbsp fresh lemon juice

12 un-dyed glacé cherries

Preparation method

Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.

For the cupcakes, cream the margarine in a bowl until light and fluffy. Add the remaining ingredients, except the raspberry jam, and mix until well combined.

Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.

For the icing, mix the icing sugar and lemon juice together in a bowl until smooth.

Using an apple corer, carefully remove the middle of the cupcakes. Fill the holes with the raspberry jam.

Carefully spoon the icing onto the top of each cake until the icing reaches the sides of the cake case and top with a cherry.

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