Method

• Preheat oven to 180C Grease your muffins tins well with butter or use paper liners, set aside
• Cream butter and sugar until light and fluffy, add eggs one at a time, beating well after each addition
• Sift dry ingredients together and fold through the mixture alternately with the sour cream or yoghurt
• Add the cherries and lightly mix to combine
• Remember to stop mixing as soon as you see no flour visible
• Spoon mixture into prepared tins so they are ¾ full and bake until risen and the center is firm to the touch about 15-20 minutes
• Remove from oven and cool in tin for five minutes before removing and cooling on rack
• To make icing – heat the cream in pot or microwave until it comes to the boil, remove from the heat and add the chocolate
• Stir until the chocolate has melted and the mixture is silky and glossy
• Ice your mini cakes however you like
• Enjoy