Separate the whites from the yolks. Put the yolks aside for now, and pour the whites into a large container and beat with a mixer or blender until fluffy and stiff peaks form. Properly beaten whites are white and have a stable structure - they do not spread.
Add sugar to the egg whites in a bowl and mix well. A mixer will do the job faster, but you will still need to check the consistency manually.
Add the yolks to the whipped whites and gently fold them in with a spatula from the bottom up. Set the bowl aside.
Pour the milk into another deep bowl and add the butter. Beat with a mixer until smooth.
Place vanilla and baking powder in a bowl with flour. Mix.
Return to the bowl with the beaten eggs and add a few drops of food coloring and stir until you get a rich pink color.
Add milk and butter to the resulting mixture, then gradually add flour, stirring constantly.
When the mixture becomes homogeneous and resembles thick sour cream in consistency, add the cherries and stir again.
Pour the batter into the cupcake liners until they are about half full.
Place the cupcakes in the oven to bake for 30-35 minutes at 200°C.
While the cupcakes are baking, prepare the frosting. In a bowl, mix the mascarpone cheese, vanilla and powdered sugar.
Add the cream and mix thoroughly until the mixture is smooth. It should be thick but soft.
Take the cupcakes out of the oven and let them cool down a bit. Then decorate them with cream and finish the composition with a cherry. The cupcakes are ready, enjoy your tea!