Lemon Cherry-Heart Summer Cupcakes

1. Sift the flour, baking powder and salt together
2. Cream the butter and sugar together in a mixer until light and fluffy
3. Add in the eggs, one at a time, scraping often
4. Combine the oil and milk and add to the batter alternating with the dry in two batches
5. Add the juice, zest and Van Leer milk 10,000 count chips last, and combine
6. Divide into cupcake liners filled about ¾ full. Bake at 177℃ (350℉).

1. Bring the orange juice, lemon juice, extract, wine, sugar and 55g of cherries to a boil
2. Simmer gently for about 20 minutes
3. Make a slurry with the cornstarch and just enough water
4. Mix the slurry into the simmering cherries
5. Cook until this starts to boil and has thickened.
6. Take off the heat and stir in the rest of the cherries. Cool completely 
7. To finish the cupcakes, hollow out the center of each cupcake and fill with the cherry compote. Garnish with a buttercream flower and Van Leer milk chocolate 10,000 count chips as the stamen of the flower.