Cherry cupcakes

Prep 30 mins + cooling time | Cook 20-25 mins | Makes 12

150g butter
¾ cup caster sugar
1 tsp vanilla extract
3 free-range eggs, at room temperature
1⅓ cups self-raising flour
250g cherries, halved and pitted

To decorate cakes:
100g white chocolate melts
12 plump cherries

Step 1 Line a 12-hole (⅓-cup capacity) muffin pan with paper cases. Preheat oven to 180°C/160°C fan-forced.

Step 2 Using an electric mixer, cream butter, sugar and vanilla together until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour over mixture. Using a large metal spoon, gently stir to combine. Fold through the pitted halved cherries. Spoon mixture into pan. Bake for 20-25 minutes or until golden and cooked through when tested with a skewer. Cool in pan for 10 minutes then transfer to a wire rack to cool.

Step 3 To decorate cakes, place chocolate in a heatproof bowl. Microwave on high for 20-30 seconds until just melted. Stir with a metal spoon. Lightly spread cakes with melted chocolate. Top each cake with a cherry. Set aside until chocolate sets and serve.

Good for you ... Cherries

A good source of vitamin C. Among its many functions, vitamin C contributes to collagen which plays a role in healthy gums, teeth, bones, cartilage and skin.

Provide dietary fibre which helps the normal functioning of the intestine.

Cherries contain some antioxidants with the highest quantities found in fruit with darker-coloured flesh