Preheat the oven to 350 °F and prepare a muffin tin with 8 muffin cases.
In a large bowl, whisk the egg until it becomes light and fluffy then stir in the sugar, almond essence, melted butter, and Greek yogurt.
Gently fold the self-raising flour, baking powder and ground almonds into the wet mixture to form a batter (be careful not to over-beat: fold just enough to bring the ingredients together).
Place the batter into a piping bag, and the strawberry jam in a separate piping bag.
Pipe the batter into the muffin cases until they are half full, then pipe about 1 tsp of strawberry jam into the middle. Continue to pipe the rest of the muffin batter on top until the muffin cases are almost full. Sprinkle the top with sliced almonds.
Place the muffins into an oven for around 20 to 25 minutes until golden on top. Leave to cool before decorating.
The Finishing Touches:
Place the butter, icing sugar and almond essence in a bowl and whisk until the mixture is light and fluffy.
Once cooled, pipe a rosette of buttercream in the middle of the muffin and top with a glacé cherry.
Mark’s top tip: “Accuracy is key! Make sure that you weigh your ingredients correctly – a batter that’s too wet will not bake correctly and become heavy.”
