Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper cases. Beat the butter with the caster sugar, egg, self-raising flour and ½ tsp vanilla essence, until smooth.
Divide the cake mixture between the cases. Put an upside-down cup cone over each one, making sure it sits securely over the mixture. Bake for 20 mins, or until cooked.
Remove the cones from the tin and stand them upright so the cake is on top. Carefully peel of the paper cases and set aside to cool.
nozzle and pipe onto each cake, creating a swirl effect. Decorate each with hundreds and thousands and a glacé cherry.
