Ingredients
125g butter, at room temperature
½ tsp vanilla essence
½ cup caster sugar
2 eggs
¹⁄³ cup self-raising flour
2 tbs almond meal
¼ cup milk
¹⁄³ cup sour cream
½ cup glace cherries, finely chopped
Extra 12 glace cherries, halved

Frosting
250g unsalted butter, at room temperature
3 cups icing sugar
Pink food colouring

1. Line 2 x 12-hole patty pans with paper cases (2 tbs capacity).
2. Beat butter, essence and sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating between additions. Stir in flour, almond meal and combined milk and sour cream. Fold in cherries. Divide batter among paper cases.
3. Cook in moderate oven (180°C) for 20 minutes, or until cooked when tested. Stand in pan for 5 minutes before cooling on a wire rack.
4. To make frosting, beat butter in a large bowl with electric mixer until light and fluffy. Gradually beat in icing sugar mixture until well combined. Tint pink with food colouring.
5. Using a 1cm fluted tube, pipe frosting onto cakes. Top with cherries.

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