- Pre-heat the oven to 170 fan and line a cupcake tin with 12 cases.
- Chuck the flour, sugar, bicarbonate of soda, butter, pistachio cream, eggs, milk, vanilla extract and salt into a mixing bowl and whisk together for 3-4 minutes using an electric beater until pale and creamy.
- Divide the mixture between the cupcake cases and even out the tops. Pop into the oven for 18-20 minutes or until lightly golden on top and a skewer comes out clean. Leave to cool completely.
- To make the frosting, beat the butter together with the icing sugar. Add the jam and beat together. Add the cream cheese and mix well. Spoon onto the cupcakes and swirl around. Top each with a cherry and serve immediately.
For the cupcakes
125g self-raising flour
125g Billington’s Light Brown Muscovado Sugar
¼ tsp Bicarbonate of soda
80g room temperature butter
60g pistachio cream
2 tbsp whole milk
1 tsp Nielsen-Massey Vanilla Extract
A pinch of salt
For the frosting
100g room temperature butter
80g Silver Spoon Icing Sugar
3 tbsp dark cherry jam
200g cream cheese