Cherry Cupcakes

1. 1

   Preheat oven to 375u00b0F.

2. 2

   Line a 12-cup muffin pan with paper liners. Make sponge cake mix according to package instructions. Fold in candied cherries. Distribute between paper liners and bake for 15-20 mins, until golden and surface springs back when lightly pressed. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.

3. 3

   For the icing, whisk together powdered sugar and lemon juice until smooth. Spoon a little icing over each cake then garnish with a candied cherry. Allow to set before serving.

No additional tips available.