Quick and simple Blackberry cupcakes with a light and fluffy texture. Bake and share the goodness with your friends and family!
Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
Line a muffin tin with 12 paper cases. Cream the butter and sugar together until light and fluffy. Add the eggs along with the remaining ingredients and fold together well. Divide between the 12 paper cases and bake in the preheated oven for 20-25 minutes until well risen, lightly golden and springy to the touch. Allow to cool.
To make the icing, place the blackberries into a food processor and whizz until smooth. Push through a sieve. In a separate bowl, cream the butter and icing sugar together until well combined then fold in the blackberry purée. Spoon into a piping bag and pipe swirls onto the top of each cooled cake, then decorate with a fresh blackberry.
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