Bakewell Muffins

6 oz caster sugar

1 tsp almond essence

1 egg

5 oz melted butter

5.5 fl oz Greek yogurt

7 oz sifted self-raising flour

1 tsp baking powder

4 oz ground almonds

8 tsp strawberry jam

2 oz sliced almonds

4 oz butter, softened

8 oz icing sugar

Dash of almond essence

8 glacé cherries

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.

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.