Cherry Pie

Makes 6 Vanilla Cupcakes with Cherry Buttercream

For the Vanilla Cupcakes

  • 70g unsalted butter
  • 112 g caster sugar
  • 1/2 tsp vanilla essence
  • 1 medium egg
  • 96g self-raising flour
  • 70ml whole milk

For the Cherry Buttercream

  • 125g unsalted butter
  • 100g icing sugar
  • a drop of vanilla essence
  • a big hand fill of cherries, chopped



  1. Line a muffin tin with muffin cases and pre-heat the oven to 180 degrees C
  2. Beat the butter and sugar with the vanilla essence until light and pale in colour
  3. With the mixer at its lowest speed, add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next
  4. Add half of the flour, then slowly add the milk. Add the rest of the flour and gently mix until combined
  5. Scoop just over a level measure of cake batter into each case
  6. Bake in the oven for 20 minutes
  7. Place on a cooling rack immediately and leave to cool completely before icing and decorating
  8. For the buttercream icing, beat the butter and sifted icing sugar together until almost white
  9. Add the vanilla essence and mix for a minute or two. Mix in the finely chopped cherries and some of the natural juices. Pipe or smear onto the tops of the cooled cupcakes




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