Beano-style fairy cakes with a halved glacé cherry on top – half the calories of a swirly, whirly buttercream-topped cupcake, probably.
To make about 15:
Preheat the oven to 180 degrees.
Crack and weigh 3 eggs. Weigh out exactly the same amount of self-raising flour, golden caster sugar and soft butter. Pop into a bowl with a teaspoonful or two of vanilla essence and a teaspoonful of baking powder.
Use a hand-whisk to beat thoroughly over about 2-3 minutes, scraping down the edges of the bowl so that you don’t miss any of the mixture.
Put into a couple of lined tins and bake at 180 degrees for 12-20 minutes. When they smell of cake and are bouncy to the touch, they are ready.
Once they are completely cooled, ice with normal, thick water icing and top with a halved glacé cherry.