Blackberry and lime cupcakes

Sweet, sharp and juicy blackberries with a twist of lime make a tangy topping for these striking cupcakes.

MAKES 12

PREPARATION TIME 30 minutes COOKING TIME about 35 minutes

● 175g unsalted butter, softened

● 175g caster sugar

● 3 medium eggs, lightly beaten

● 175g self-raising flour

● 3tbsp milk

● Finely grated zest 2 limes

FOR THE SYRUP

● 40g caster sugar

● Juice 1 lime

FOR THE BUTTERCREAM

● 200g blackberries, plus

12 to decorate

● 125g unsalted butter, softened

● 400g icing sugar, sifted

1 Preheat the oven to 180°C (160°C fan) mark 4. Line a 12-hole muffin tin with cases. In a bowl, beat the butter and sugar together using an electric whisk until light and fluffy. Gradually add the eggs, beating well between each addition. Sift over the flour and a pinch of salt and fold in, then fold in the milk and lime zest.

2 Divide the mixture between the muffin cases and bake for 20-25min, until risen and a skewer inserted in the centre comes out clean.

3 Meanwhile, make the syrup by gently heating all the ingredients in a pan with 2tbsp water, stirring to dissolve the sugar, then bring to the boil and simmer for 1min. When the cakes are cooked, remove from oven and poke holes all over with a skewer or cocktail stick. Brush the cakes with the syrup and leave for 5min. Remove cakes to cool on a wire rack.

4 For the buttercream, put 200g blackberries into a pan with 1tbsp water. Bring to the boil, then reduce to a simmer for 10min, stirring occasionally, until the berries are soft and the juice is thickened. Blend until smooth, then pass through a sieve into a bowl. Set aside to cool.

5 In a bowl, beat the butter using an electric whisk until soft, then whisk in the icing sugar in 2 batches; continue to beat until light and fluffy. Whisk in the cooled blackberry purée.

6 Pipe buttercream on to cakes and top each one with a blackberry.