Preparation: 30 mins + cooling time
Cooking: 20-25 mins
Makes: 12
150g butter
¾ cup caster sugar
1 tsp vanilla extract
3 free-range eggs, at room temperature
1⅓ cups self-raising flour
250g cherries, halved and pitted
To decorate cakes:
100g white chocolate melts
12 plump cherries
STEP 1: Line a 12-hole (⅓-cup capacity) muffin pan with paper cases. Preheat oven to 180°C/160°C fan-forced.
STEP 2: Using an electric mixer, cream butter, sugar and vanilla together until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour over mixture. Using a large metal spoon, gently stir to combine. Fold through the pitted halved cherries. Spoon mixture into pan. Bake for 20-25 minutes or until golden and cooked through when tested with a skewer. Cool in pan for 10 minutes then transfer to a wire rack to cool.
STEP 3: To decorate cakes, place chocolate in a heatproof bowl. Microwave on high for 20-30 seconds until just melted. Stir with a metal spoon. Lightly spread cakes with melted chocolate. Top each cake with a cherry. Set aside until chocolate sets and serve.