Blackberry cupcakes

Blackberry cupcakes (makes 12 muffin size cakes)

Ingredients
125g (4.5 ounces) butter, softened
1/2 teaspoon (1/6 ounces) vanilla extract
150g (5.2 ounces) caster sugar
2 eggs
150g (5.2 ounces) self-raising flour
150g (5.2 ounces) blended blackberries
60ml (2 fluid ounces) semi-skimmed milk

Cooking instructions

1. Preheat oven to 160-180 deg C (325-350 deg F).
2. Line muffin tray with foil cases.
3. Beat flour, butter, sugar, eggs and vanilla extract in a bowl with an electric mixer until the mixture turns a pale colour.
4. Stir in the blended blackberries and mix thoroughly.
5. Spoon mixture into cases.
6. Bake for 25-30 minutes.
7. Place cakes on a wire rack to cool.

Decorating the cakes

1. Fill piping bag with vanilla butter frosting and pipe in peaks on top of the cakes.
2. Sprinkle with black glitter and place blackberry dome on top.

Wrap cupcake wrapper around case.

Have a sweet day!