Berry Cupcakes

Ingredients

200g Caster Sugar

200g Softened Butter

1 Large Eggs

200g Self Raising Flour

A Handful of Raspberries

A Handful of Blueberries

1/2 teaspoon Vanilla Extract

Splash of Milk

Decoration

200g Iicing Sugar

75g Softened Butter

A Handful of Raspberries and Blueberries

A Sprinkle of Pink Edible Glitter

1tsp Raspberry Jam

- You will need a piping bag and nossel 

Method

• Pre-heat oven to 180 degrees and line cupcake tray with 12 cupcakes cases of your choice.
• Cream together the butter and sugar in a large mixing bowl until the mixture is smooth and combined.
• Crack in 1 egg and stir into the butter and sugar mixture, make sure all the egg is broken up until you have a smooth, runny consistency. 
• Sift in the flour and add a dash of milk, begin to fold in the mixture carefully to make sure no air is taken out. Use your spoon to circle around the bowl before drawing a line in the centre, repeat this until the mixture is smooth. Add more milk if the mixture still looks a tad dry. 
• Add in your raspberries and blueberries and stir again gently
• Once done, place a tsp of the mixture in your cupcake cases in the cup cake tray before placing in the oven for 10-15 minutes. 
• Once golden brown, place cupcakes on a wire tray and leave to cool for 30 minutes
• In the mean time, put your icing power and butter in a small mixing bowl and begin to cream together until smooth. Add a dash of milk to combine the mixture add 1 tsp of raspberry jam and stir briefly until the icing has pink swirls. 
• Get your piping bag with a wide zig-zag nossel and spoon in the icing before pushing it down towards the nossel.
• Get your cupcakes and pipe a swirl,starting from the outside- in. Add 2 raspberries and blueberries on top and a sprinkle of glitter for decoration. 

Enjoy.
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