Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a muffin tin with 12 Muffin Cases.

Make up the Egg White Powder as directed on the packet. Add the Cream of Tartar and whisk until stiff. Gradually whisk in the sugar to make a light and fluffy meringue. Add the Almond Extract.

In batches, sift and gently fold the flour into the meringue mixture until well combined, trying to keep the mixture as light and fluffy as possible.

Spoon the mixture into the Muffin Cases to fill half full and bake in the oven for 12-15 minutes until risen, lightly golden and springy to the touch. Transfer to a wire rack to cool completely. 

To decorate, sift the icing sugar into a bowl. Gradually mix in approx. 60ml (4tbsp) warm water to make a smooth, spreadable icing. 

Carefully spread a little icing over each cake. Allow to set for a few minutes before decorating with glace cherries. Your cakes are now ready to serve and enjoy.

Cut a small circle of sponge out of the cupcake and remove, fill with a tsp of jam and place the sponge on top of the jam.