Cherry Cupcakes - cooking recipe

Ingredients

1/2 box basic sponge cake mix, replacing 3 tbsp flour with shredded coconut
2 oz candied cherries, quartered, plus extra to garnish
None None Icing
2/3 cup powdered sugar, sifted
1 tbsp lemon juice or water

Preparation

Preheat oven to 375\u00b0F.
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.
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.