Almond & Cherry Cupcakes

Preheat the oven to 180°C, (fan 160°C, gas mark 4). Line 2 cupcake trays with cupcake cases.

Using either an electric mixer or mixing bowl and whisk, beat the butter, sugars, cherry juice and almond extract together until pale and fluffy.

Reduce the whisk speed and slowly add the eggs, along with a tablespoon of the flour to prevent it from curdling.

Add the remaining flour, cherries and ground almonds. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.

To make the syrup, place the golden caster sugar in a pan with the water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in the almond extract.

Remove the cakes from the oven once cooked and leave to cool a little on a wire rack then add some sugar syrup to the top of each one.

To ice, put the cream cheese, butter, almond extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly. Sprinkle a few almonds on top.