Blitz pistachios to crumbs

In a large bowl, sift together the plain flour, corn flour baking powder and salt. Add the sugar and pistachio crumbs and stir well so everything is evenly distributed

Beat the eggs well, until they become frothy (you can do this by hand, or with a hand beater or in a stand mixer). Add the buttermilk and vanilla and mix well. Now add the melted butter while whisking to completely combine.

Pour half of the wet ingredients into the dry ingredients and stir well. When mixed through add the rest of the wet ingredients and stir just enough to fully combine everything.

Fill the cupcake liners about ¾ full, then bake for 22-24 minutes or until a toothpick inserted comes out with just a few crumbs on it. Make sure to turn the tray halfway through cooking so they all cook evenly.

Remove from the oven and allow to cool in the tins for 5 minutes before transferring the cupcakes to a wire rack.

In a small saucepan, combine the cut cherries, water, lemon juice and sugar and bring to a boil over low-medium heat. Let it bubble away, stirring every so often until it thickens and almost all the juice disappears. Use a stick mixer to break down the cherries a little, but you don't want to make a puree.

Remove from heat and allow to cool for 10 minutes. Transfer to a small bowl, cover with plastic wrap and refrigerate until required.

Vanilla and pistachio buttercream

In a stand mixer with a paddle attachment, beat the butter along with ½ cup of the icing sugar for 8 minutes (yes, that long. We’re going for whipped butter here). Scrape down the sides as necessary and continue beating.

Use a food processor to blitz the pistachios to very fine crumbs and set aside.

Pipe (or spread) a flat disk of green buttercream onto the top of each cupcake (I do a circle around the outside and then fill it. Now pipe a large dollop of the white buttercream on top.

Scatter over the remaining pistachio crumbs and top with a fresh cherry.