Cherry Cream Muffins
- For the cupcakes
- ⅔ cup butter
- ⅔ cup superfine caster sugar
- 1 cup self-rising flour (sifted)
- 3 eggs
- 1 tsp Baking powder
- ½ cup Almond flour
- 1 Tbsp milk
- 4 Tbsps Cherry jam
- For the topping
- ½ cup unsalted butter
- 3 Tbsps Cherry jam
- ¼ cup cream (48% fat)
- ½ tsp Almond extract
- 3 ¼ cups powdered sugar
- pink Food coloring
- To decorate
- 12 fresh Cherries (with stems)
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Beat the butter in a mixing bowl until very soft. Beat in the remaining ingredients, except for the jam and beat well until smooth.
Spoon the mixture into the paper cases, to half fill them. Place 1 teaspoon of jam on top and cover with the rest of the mixture.
Bake for 15-20 minutes, until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the topping: whisk together the butter, jam, cream and almond extract until creamy.
Gradually whisk in the icing sugar until blended. Beat well until creamy. Stir in a few drops of pink colouring.
Spoon on top of the cakes and place a cherry on top.