Preheat your oven to 170°C and line a 12-hole cupcake tin with paper cases.

In a large bowl, put the butter, sugar, tahini, flour, salt, bicarb and eggs and beat together on a medium speed for 1 minute using an electric mixer or free-standing mixer. Give the bowl a scrape down to gather up any unmixed nuggets at the bottom of the bowl, add the milk and beat for another minute.

Scoop an equal amount into your 12 cupcake cases then bake for 19-21 mins until springy to the touch. Leave to cool.

To make the buttercream, in a clean bowl beat the soft butter for around 5 mins on a high speed until much paler in colour and light and whippy.

Add the sifted icing sugar in two halves, beating for 2-3 mins after each addition. Divide as evenly as possible into two bowls. Into one, add the milk and tahini and beat for a couple of mins, adding more liquid if you need to. In the other bowl add the syrup from the cherry jar and do the same. Both buttercreams should be silky and spreadable.

To finish off your cupcakes, place a large star nozzle into a piping bag and, lying it flat on the counter, build up a layer of each flavour inside the piping bag, being careful not to mix the two together too much.

Pipe a generous swirl of the two-flavour buttercream on top of each cupcake.

To finish, pop a single sour cherry on top with a drizzle of the syrup and sprinkle with the toasted sesame seeds.

Recipe by Jemma Wilson aka Cupcake Jemma, badass baker, Youtube sensation and co-founder of London-based bakery, Crumbs & Doilies for the #BakeforSyria Cookbook.