Ingredients
15 total- 2 large eggs
- 120ml whole milk, warmed slightly
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 200g self-raising flour
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.5 tsp salt
- 270g caster sugar
- 195g unsalted butter, softened
- 250g frozen mixed berries
- 0.5 orange, zested and juiced
- 1 tsp vanilla bean paste
- 150g icing sugar, sifted
- 12 blackberries, to decorate
Method
8 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4. Line a 12-hole muffin tin with cupcake cases. Put the eggs, milk, vanilla extract and oil in a large jug; whisk to combine. Set aside.
Step 2
Sift the flour, baking powder, bicarb, salt and 170g caster sugar into a mixing bowl. Add 80g butter and beat with an electric whisk until sandy. Gradually pour in the egg mixture, beating continuously to make a smooth batter.
Step 3
Divide the mixture evenly between the cupcake cases; bake for 15-20 mins. Remove to a rack to cool completely.
Step 4
To make the compote, add the frozen berries, orange zest and juice, vanilla bean paste and remaining 100g caster sugar to a pan and cook over a medium heat for 10 mins, or until the berries are soft and glossy. Strain over a bowl and reserve both the compote and syrup; leave both to cool.
Step 5
For the buttercream, combine the remaining 115g butter and the icing sugar in a mixing bowl; beat with an electric whisk, until pale and fluffy. Gradually add the cooled syrup, beating until fully incorporated.
Step 6
Use an apple corer or knife to hollow out the middle of the cupcakes (see tip in intro) and spoon in some compote.
Step 7
Top each cupcake with a dollop of buttercream, smoothing it over the gap with the back of a spoon. Pop a whole blackberry on top to finish.
Step 8
Recipe Tip: Allow extra time for cooling.