1 For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2 Sift the flour and baking powder into a bowl and stir in the ground almonds.
3 Beat the butter and sugar in a mixing bowl until soft and creamy. Beat in the eggs, one at a time until smooth.
4 Stir in the orange juice until blended, then stir in the flour mixture and cherries.
5 Spoon the mixture into the paper cases and bake for about 25 minutes until golden and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
6 For the buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth. Beat in the almond extract and food colouring until blended.
7 Spread the buttercream on the cakes, mounding it in the centre. Sprinkle with sugar hearts and top with a whole cherry.