1Serves: 16 (makes 16 cupcakes)
Time to make: 45 mins (Hands-on time: 20 mins, Cooking time: 25 mins)
Total cost: $12.80 / $0.80 per serve/2 cup castor sugar
115g reduced-fat spread
2 eggs, lightly beaten
1 teaspoon vanilla bean paste
1/2 cup self-raising flour
1/2 cup ground almonds
1 cup fresh cherries, de-stoned
25g pistachio nuts, crushed
Step 1Preheat oven to 180°C. Line muffin trays with paper cases. Beat sugar and spread together until creamy.
Step 2Add eggs with vanilla paste and beat. Fold in flour and almonds. Spoon mixture into paper cases. Drop a cherry or 2 into the centre of each sponge and press down lightly. Bake for 20-25 minutes until golden brown, well risen and firm to touch.
Step 3Cool slightly. Serve sprinkled with crushed pistachios.