(12 cupcakes)


  • 130 g (250 ml) icing sugar
  • juice of 1 lemon
  • 30 ml cold water
  • 12 glacé cherries

Follow instructions for basic cupcake batter. Stir in chopped cherries. Divide mixture between paper cases and place in warm oven. Bake for 15 to 20 minutes or until cupcakes are golden brown and a testing pen comes out clean. Remove and allow to cool before decorating. Mix icing sugar and lemon juice. Add just enough cold wate to form a firm, yet runny mixture. Spoon over cupcakes and decorate with cherries.