Butter Milk and Sour Cherry CupCakes

I made these cupcakes with 370g Gluten free Butter cake mix and my home made 5 minutes quick butter milk which keeps the cupcakes very moist and fresh!

1. Pre-heat your oven to moderately hot.
2.To make fresh butter milk, Mix 20ml of apple cider vinegar and 290ml of cold fresh milk, stand for 5mins.
3. Add gluten free butter cake mix and the butter milk and 1 egg until everything is just combined.
4. Spoon in the mixture into 12 standard muffin baking tray which is spray-oiled and dusted with gluten free plain flour.
5. Garnish the top of the uncooked muffins with bottled sour cherries that are drained well.
6. Bake the cupcakes for 20-30mins (check every 10minutes with bamboo sticks).
7. Dust with gluten free icing sugar to taste. Enjoy!!