I have baked for as long as I can remember. There is a photo of my sister and I standing on the kitchen chairs aged three and five respectively, baking with our mother. Flour all down our aprons, big smiles on our faces! This is what inspires me to bake ... creating a bit of happiness. Nothing much has changed apart from I no longer need a chair to stand on (just). Baking with seasonal fresh produce has always been part of my upbringing and after picking a glut of blackberries a couple of weekends ago I wanted to put them to good use so set about combining them with some dark chocolate to make some scrummy cupcakes and some naturally coloured icing.
This mix makes 12 cupcakes. Line a muffin tray with cupcake cases. Pre-heat your oven to 180
Cream together the butter and sugar till pale and fluffly
Add the eggs one at time, ensure that each egg is combined before adding the next
Melt your chocolate chips for 1 1/2 minutes in the microwave or for several minutes in a bain marie.
Combine your chocolate into your mixture
Heat the blackberries for 1 minute in the microwave or for several minutes in a bain marie
Pour the heated berries into the mixture and stir until evenly distributed. Then add the milk.
Sift in the flour and baking powder, then fold into your mixture
Using an ice cream scoop put a full scoop of mixture into each cupcake case and bake for 15 minutes
Combine the butter, yoghurt and icing sugar together
Heat the blackberries as per step 6. Sieve the blackberries into the icing mix. You want to avoid any pips going into your icing.
Allow your cupcakes to cool and then put a tablespoon worth of icing onto each cupcake. Using a small palette knife spread the icing over the cupcake to a smooth finish
When folding in your flour use a metal spoon to keep the volume and avoid knocking out too much air.
Preheat your oven. If you do not allow your oven to warm up to the correct temperature, you will not get the right cook on your cupcakes. Turn your oven on when you get your ingredients out to start your cupcakes.
Don‘t get tempted to open the oven door! This is a fatal error that will ruin any perfect recipe or folding techniques that have gone into the cupcakes. The cakes will sink due to the drop in temperature that you create when nervously peaking in on your creations. If you get tempted, do not peak until 8 minutes have passed.
Placement is key. You want to place one of your shelves just below the middle of your oven. You want your cupcakes to sit roughly in the middle of the oven.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.