Ingredients for the cupcakes
- 50g/2oz Self Raising Flour
- 50g/2oz Margarine
- 50g/2oz Caster Sugar
- 1 Egg, beaten
- 2 tbsp Glacé Cherries, quartered
For the topping (frosting)
- 50g/2oz Softened Butter
- 100g/4oz Icing Sugar (confectioners)
- 2 teasp Dark Rum
Instructions
- Preheat the oven to 190C, 375F, Gas mark 5 and place 6 paper fairy cake cases on a baking tray, evenly spaced apart.
- Place all the cupcake ingredients in a large mixing bowl apart from the cherries, and beat with a wooden spoon until well blended.
- Roll the chopped glace cherries in flour to give a light coating then add to the cupcake mixture and fold in gently with a metal spoon or knife.
- Place 1 tablespoon of the mixture in each paper case, smooth the tops, then bake towards the top of the oven for about 15 minutes, until well-risen, golden and firm to the touch. Cool on wire racks.
- Once the cupcakes and cold, place the butter, icing sugar and rum in a mixing bowl and beat together until well blended, smooth and fluffy.
- Divide the butter cream mixture between each cupcake, either spreading evenly or swirling. Can also be piped.
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