Instructions

1. Soak the sour cherries in your rum in a small bowl for between 2 and 48 hours. (You could always use fresh cherries)
2. Fire up the oven to 180°C/160°C fan/350°F. Line a 12-mould muffin tin with cupcake cases.
3. When the cherries are ready to your liking– tart, strong, sweet or offensive – discard the soaking liquid and briskly stir the boozy cherries in with the almond milk, olive oil, psyllium and vanilla. Leave to rest while you introduce yourself to the other ingredients.
4. In a food processor (or with a whisk and tenacity), blend the coconut sugar, cocoa powder, flours, baking powder and salt together so that the baking powder and cocoa are distributed evenly. Add the boozy wet ingredients and beat until smooth.
5. Divide the batter between the 12 cupcake liners and bake for 28 minutes. Cool for a few minutes in the tin, then transfer the cupcakes to a wire rack. Inevitably, several will find their way into your mouth. I call this collateral damage.
6. They’re especially good with a sneaky drizzle of melted raw chocolate.