iced cherry cupcakes

Makes 12

Preparation time 15 minutes

Cooking time 30 minutes

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

Icing

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.

For passion fruit & lime cupcakes, make the sponge mixture as above, omitting the dried cherries and adding the finely grated rind of 2 limes. Bake as above. Whip 150 ml (¼ pint) double cream with 1 tablespoon caster sugar and 1 tablespoon lime juice until only just holding its shape. Pipe or spoon over the cakes. Scoop the pulp from 2 passion fruit and beat together with about 125 g (4 oz) icing sugar until smooth and thickly coating the back of the spoon. Drizzle over the tops of the cakes so that the icing runs slightly down the sides.