Chocolate Berry Cupcakes

Berries and chocolate are a winning combination, and these little cakes are heavenly.

MAKES: 12

✱ 125g (4oz) self-raising flour

✱ 2tbsp cocoa

✱ 50g (1¾oz) butter, softened

✱ 150g (5oz) light muscovado sugar

✱ 3 medium eggs

✱ Few drops vanilla extract

✱ 2tbsp milk

✱ 4-5tbsp raspberry jam

FOR THE BUTTERCREAM:

✱ 150g (5oz) raspberries, fresh or frozen (defrosted)

✱ 25g (4oz) butter, softened

✱ 250g (8oz) icing sugar

YOU WILL NEED:

✱ A 12-hole muffin tin lined with paper cases (we made ours, but bought ones work just as well)

✱ Large piping bags, 1M star icing nozzle and piping tube 1 Preheat the oven to 190C/ Gas 5. Sift the flour and cocoa into a bowl, add butter, sugar, eggs, vanilla and milk and beat until smooth. Divide mixture between the cupcake cases.

2 Bake in the centre of the oven for 15-18 mins, until the cakes are just firm to the touch. remove from the oven and transfer to a wire rack to cool.

4 Fit a piping tube into a piping bag and fill with the jam, then press the tube into each cake and squeeze the bag to fill with the cakes with jam just until you see the tops starting to lift.

5 Make the buttercream: whizz the raspberries to a purée with a hand blender or in a processor, then sieve to remove any seeds. Cream the butter and gradually beat in the icing sugar, then gradually add in the raspberry purée. Fit a piping bag with the 1M star piping tube, fill with the buttercream, and swirl on cakes.

PER CUPCAKE: 370 cals, 21g fat, 13g sat fat, 33g carbs