If you like Bakewell tarts, you’ll love these cute cupcakes.
Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.
For the cupcakes, cream the margarine in a bowl until light and fluffy. Add the remaining ingredients, except the raspberry jam, and mix until well combined.
Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
For the icing, mix the icing sugar and lemon juice together in a bowl until smooth.
Using an apple corer, carefully remove the middle of the cupcakes. Fill the holes with the raspberry jam.
Carefully spoon the icing onto the top of each cake until the icing reaches the sides of the cake case and top with a cherry.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Paul and Mary share some of their favourite festive recipes in this one-off special.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.