Hidden Cherry Fairy Cakes
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
Combine the flour, baking powder, ground pistachios, sugar, butter, eggs and almond essence in a bowl and whisk together for 2 minutes or until smooth.
Divide half the mixture between the paper cases and press 2 cherries into the top of each. Divide the rest of the mixture between the cases then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done.
Transfer the cakes to a wire rack and leave to cool completely. Pull away the tops of the cupcakes to reveal the cherries within.