Cherry almond cupcakes

 

Ingredients

main

• 115 g (4oz) Flora Buttery
• 115 g (4oz) caster sugar
• 2 eggs Medium
• 100 g (3 ½ oz) self-raising flour
• 15 g (½ oz) ground almonds
• 0.5 tsp almond essence
• 55 g (2oz) fresh, canned or frozen cherries , roughly chopped
• -Icing-
• 55 g (2oz) Flora Buttery
• 225 g icing sugar , sieved
• 0.5 tsp almond essence
• Fresh, canned or frozen cherries to decorate

Method

1. Preheat oven to 180°C, 160°C fan, Gas mark 4.
2. Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2–3 minutes until well mixed. Place dessertspoons of the mixture in 10 paper cases or greased bun tins.
3. Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
4. Mix icing ingredients together and then spread or pipe over the cakes. Decorate with cherries.