Ingredients

Steps

• Preheat the oven to 180°C and line a muffin tin with paper cases.
• Cream the margarine in a bowl until light and fluffy.
• Mix in the sugar, flour, eggs, baking powder, almonds, and milk until well combined.
• Spoon the mixture into the cases and bake for 15 to 20 minutes.
• Cool the cupcakes for 10 minutes after removing them from the oven.
• Combine the icing sugar and lemon juice in a bowl until smooth.
• Remove the cupcake centers with an apple corer and fill with raspberry jam.
• Spread the icing over the cakes and top each with a glacé cherry.