Cupcakes

1. Preheat the oven to 160°C fan and line a cupcake/muffin tray with 12 large cases.
2. Cream together the caster sugar and butter in a bowl until light and fluffy.
3. Add the eggs one at a time with a large spoonful of flour, mixing well in-between each.
4. Mix in the milk, oil, vanilla extract and remaining flour.
5. Fill each case approximately 2/3 full and bake in the oven for 20-22 mins.
6. Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack.

Buttercream

1. With a handheld or stand mixer, beat the butter for 3-5 mins until pale and fluffy.
2. Add half the icing sugar and beat again until combined. Repeat for the rest of the icing sugar adding the vanilla extract and milk at the same time.
3. Beat the buttercream for 5 mins, then use a silicone spatula to fold and press out any air bubbles.
4. Set aside 100g of the buttercream.
5. Add the rest of the buttercream to a piping bag fitted with a large round piping nozzle (we used Jem #3R)
6. Pipe a swirl of buttercream onto the cupcakes.
7. Put the cherries on some kitchen towel to absorb any liquid and place a cherry on top of each cupcake.
8. Colour the buttercream you set aside black and add it to a piping bag fitted with a small round piping nozzle (we used Wilton #2).
9. Pipe a black swirl on the cupcakes, following the edges of the existing buttercream swirl.
10. Next pipe a black line down each side of the cupcake as it faces you and the same on the cherry.
11. Paint a small white streak on one side of the cherry using edible paint and a food safe paint brush to finish.