- 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
- 250g/9oz icing sugar
- 3 tbsp fresh lemon juice
- 12 un-dyed glacé cherries
- 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.