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Method Prep:20min › Cook:20min › Ready in:40min
Set the oven to 220 C / 200 C Fan / Gas 7. Prepare a deep section Pyrex cupcake tray with 18 paper cases.
Partially melt the butter in a microwave then beat to create thick liquid butter. Allow butter to cool before beating in the eggs, milk and almond flavouring.
Combine the flour, sugars, almonds and baking powder. Add in the butter mixture and beat for several minutes with electric whisk. Make sure the mixture is very smooth. Add the glace cherries and mix well.
Divide the mixture between the paper cases. Fill the cases one third full for 18 cupcakes and no over-spill when rising in the oven.
Bake in the centre of the oven for 20 minutes; the cupcakes will be golden brown and firm to the touch.
Remove cupcakes from the oven and transfer to a wire rack to cool. They will last up to 8 days under room-temperature conditions, kept under a cloche.
Adding other liquid flavourings such as amaretto will make the cupcake mixture too loose, and the cherries will sink to the bottom. You will need to compensate the balance if adding one shot of amaretto: add another chopped cherry, two heaped teaspoons of flour and one heaped teaspoon of the white caster sugar. Cherries can be substituted for about 70 to 100g mixed fruit, chocolate chips or fudge – more than this measure will be too much.