Preheat oven to 220°c fan.

Put the butter and sugar into a large mixing bowl. Using an electric whisk, mix until pale and fluffy.

Add the eggs to the bowl one at a time, whisking each time. Then add the vanilla extract and whisk again.

Sift the flour and baking powder into the bowl then fold into the mixture using a spoon. The mixture will be thick.

Add the milk and again fold through the mixture. This will loosen the mixture, just the right amount.

Chop the glacé cherries into quarters, add to the mixture and fold them in well.

Line a 12-hole muffin tin with paper muffin cases. Divide the mixture evenly between the cases.