Blackberry and Lemon Cupcakes
There is still time to enjoy the huge amount of in season British fruit and my favourite is blackberries. this summer I have been using them in everything and they are a joy to bake with. These very fresh tasting cupcakes (or are they muffins?) are so simple to make and very easy to enjoy. They are also lovely as a lunch box treat!
-200g unsalted butter
-200g caster sugar
-4 medium eggs
-zest and juice of one lemon (save half the zest for the decoration)
-200g self raising flour
-tiny pinch of salt
-50ml of milk
-250g pack of blackberries
-200g icing sugar
-a few tablespoons of water
-Line a 12 cupcake hole tin with cases.
-Preheat the oven to 180º/160ºfan.
-You can do this in a mixer or by hand.
-Cream together the butter and sugar until light and fluffy.
-Add the eggs, the lemon juice and half the zest and mix in.
-Sieve in the flour, salt and baking powder.
-Add the milk and stir.
-Add one tablespoon of mix into all the cases and top with a blackberry. Cover with the remaining mix and bake for 10-15minutes until golden brown.
-Allow to cool on a rack before decorating.
-Sieve the icing sugar into a bowl and add the water gradually to get a thick but movable paste.
-Put a blob of icing over each cupcake, sprinkle with the remaining zest and stud with a blackberry.