Preheat the oven to 190°C (170°C fan oven) mark 5. Line a 12-hole muffin tin with 12 muffin cases.
Step 2
Put the butter and sugar in a bowl and cream together until pale, light and fluffy. Beat in the eggs, one at a time, folding in 1tbsp flour if the mixture looks like it's starting to curdle.
Step 3
Reserving 12 dried cherries, fold in the remaining flour and cherries along with the milk, mixing everything together well.
Step 4
Spoon into the cases and bake for 15-20min until pale golden and risen. Remove from tin and cool on a wire rack.
Step 5
Put the icing sugar in a bowl and mix with the lemon juice to make a smooth dropping consistency. Spoon on to the cakes and decorate each with a cherry.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
