Individual Cherry Cakes

For the cupcakes: heat the oven to 180C, 350F, gas 4. Place paper cases in a 24 cup mini muffin tin.

Beat the butter and sugar until light and fluffy. Gradually add the eggs, a little at a time and beat well.

Sift in the flour and gently fold into the mixture. Stir in the almond extract and candied cherries.

Spoon into the paper cases and bake for 12-15 minutes until golden and springy to the touch. Place on a wire rack to cool.

For the frosting: sift the confectioners' sugar into a bowl and stir in enough hot water to make a thick frosting.