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Cherry Cup Cakes

These are deep, muffin-style cup cakes.

ingredients

makes 12
175 g (6 oz) butter, at room temperature
175 g (6 oz) golden caster sugar
3 medium eggs
175 g (6 oz) self-raising flour, sifted
75 g pack dried cherries
2 tbsp milk

ICING
225 g (8 oz) golden icing sugar
3 tbsp lemon juice

method

1. Line a 12-hole muffin tin with paper muffin cases.

2. Put the butter and sugar into a bowl and cream together until pale, light and fluffy. Beat in the eggs, one at a time, folding in 1 tbsp flour with the last egg if the mixture appears to be starting to curdle.

3. Set aside 12 dried cherries for decoration. Fold the remaining flour and cherries into the mixture, together with the milk, until evenly combined.

4. Spoon into the cases and bake at 190°C (170°C fan oven) mark 5 for 15 - 20 minutes until pale golden, risen and springy to the touch. Transfer to a wire rack to cool.

5. To make the icing, sift the icing sugar into a bowl and mix in the lemon juice to give a smooth icing with a dropping consistency. Spoon on to the cakes and decorate each one with a dried cherry.

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