Makes 12

2 cups self-raising flour, sifted

¾ cup caster sugar

125g butter, melted

300g carton sour cream, drained

2 eggs, whisked

1 tsp vanilla extract

¼ cup cherry jam

¾ cup caster sugar, extra

2 eggwhites

12 fresh cherries

1 Preheat oven to 180°C. Line 12 muffin moulds with paper cases. Combine flour and caster sugar in a bowl. Combine butter, sour cream, eggs and vanilla in a large jug. Add to flour mixture. Gently stir with a large metal spoon until just combined.

2 Half fill paper cases with batter. Spoon 1½ tsp of cherry jam onto batter. Spoon remaining batter over cherry jam. Bake for 15-20 minutes or until cooked through and cakes spring back when lightly touched on top. Transfer cakes to a wire rack to cool.

3 Place extra caster sugar and 2 tbsp cold water into a small saucepan and place over a high heat. Bring to the boil. Simmer until sugar dissolves, brushing around side of saucepan with cold water to prevent sugar crystallising. Reduce heat to medium and simmer for 2 minutes.

4 Beat eggwhites and a pinch of salt in an electric mixer until soft peaks form. With motor running, slowly add hot syrup, beating until combined. Beat until thick and glossy. Spoon or pipe meringue frosting onto cupcakes. Top with a fresh cherry. Serve.