For the cupcakes
Heat the oven to 200C, gas 6.
Place paper cases in a 20 hole mini muffin tin.
Mix together the egg, sugar, milk, butter and vanilla in a mixing bowl until combined.
Sift in the flour, baking powder and salt and fold gently into the mixture until blended, but still slightly lumpy.
Spoon the mixture into the paper cases and bake for 12- 18 minutes until well risen.
Cool in the tins for 5 minutes then place on a wire rack to cool.
For the vanilla cream
Heat the sugar, water and cream of tartar in a pan over a low heat until the sugar has dissolved completely.
Bring to a boil and boil for 3 minutes until syrupy but not browned;121C on a sugar thermometer.
Whisk the egg whites and vanilla until holding soft peaks.
Gradually pour in the hot syrup, in a thin, steady stream, whisking constantly for about 10 minutes until the mixture is stiff and cool.
For the decoration
Spoon on top of the cakes and decorate with half a candied cherry.