White Amaretto and Cherry Cupcakes

4oz Caster Sugar

4oz Butter

4oz Self Raising Flour

1Tsp Baking Powder

2 Eggs

1Tsp Almond Essence

1oz Ground Almonds

3oz Cherries (Chopped)

Cooking time: 180c / Gas mark 4 for 15 minutes on a pre-heated oven

Serving: 12 Cupcakes

1. Cream together the butter and sugar for a few minutes until well combined and creamy

2. In a separate bowl whisk together the eggs and almond essence

3. Whisk the egg mixture into the butter mixture until well combined and a good consistency

4. Sieve the Flour and baking powder into the mixture

5. Chop the cherries and then coat them in the ground almonds and put this into the mixture

6. Fold in gently the flour and cherry mixture into the butter mixture

7. It should form a nice smooth dropping consistency

8. Divide the mixture between the cupcake cases and pop in the oven for 15 minutes or until risen and golden

9. Remove and leave in the tin for 10 minutes to cool before transferring to a wire cooling rack

Amaretto Syrup

1Tsp Almond Essence

70oz Caster Sugar

70ml Water

1. Combine the ingredients in a jug

2. Put this in the microwave and heat until the sugar has dissolved and it forms a syrup

3. Pour the syrup on to each of the cupcakes and leave to cool

Almond Buttercream and Decoration

40z butter

12oz Icing Sugar

1Tsp Almond Essence

Ground Almonds

Flaked Almonds

Cherries

1. Put the butter into a bowl along with the sieved icing sugar

2. Whisk this mixture together for a good few minutes

3. Add the almond essence (this may very depending how strong you like it)

4. Whisk until it is combined, be careful not to over whisk otherwise it will make it difficult to pipe

5. Put the icing into a pipping bag / knozzle and pipe onto the cupcakes in a swirl

6. Place 4 flaked almonds upright at the peak of the icing and a quarter of a cherry in the middle

7. Sieve some ground almonds on top and you are done!