- For the cupcakes
- 150 g Unsalted butter, softened
- 150 g Caster Sugar
- 3 Medium free-range eggs
- 1 Teaspoon vanilla extract
- 180 g Self-raising flour
- 1-2 Splashes of milk, if needed
- 100 g White chocolate, roughly chopped
- For the frosting
- 230 g Unsalted butter, softened
- 450 g Icing sugar
- 120 g Blackberries, lightly crushed, (reserve12 whole ones for decoration – see tip)
Preheat the oven to 190°C/gas mark 5. Line a 12-hole muffin tray with the prettiest of cupcake cases.
Using an electric stand or hand-held mixer, cream the butter and sugar until light and fluffy.
Add in the eggs, one by one, beating between each addition to combine. Mix in the vanilla extract.
Add in the flour and combine. If the mixture seems too dry, splash in a little milk: the mixture should be of a dropping consistency. Stir in the white chocolate pieces.
Put the mixture into the prepared cases about two-thirds of the way up. Bake for 15–20 minutes or until well risen and springy to the touch. Leave to cool completely before frosting.
For the frosting, make sure the butter is really soft and then use an electric stand or hand-held mixer to whisk it with the icing sugar until light and smooth. Whisk through the blackberries. Transfer to a piping bag and pipe luxurious amounts onto the top of each cooled cupcake.
Decorate each cake with a blackberry.
For more information visit, www.greenandblacks.com