CHOCOLATE BLACKBERRY CUPCAKE

Ingredients

• 3/4 cup plain flour
• 1/4 cup cocoa powder
• 1/2 cup caster sugar
• 2 tsp baking powder
• 1/2 tsp vanilla essence
• 80g Lurpak* Butter
• 1/2 cup milk
• 2 eggs
• Blackberry jam
• Fresh blackberries (12) for decoration
• cupcake liners

Chocolate buttercream frosting

• 230g unsalted butter, softened to room temperature
• 420g caster sugar
• 45g unsweetened cocoa powder
• 45ml cream or milk
• 1/8 teaspoon salt
• 2 teaspoons pure vanilla extract

Method

1. Preheat oven to 160C. Prepare 12 cupcake tray with liners
2. Sift all dry ingredients into a mixing bowl.
3. Make a small well in the middle of the bowl and then add remaining ingredients.
4. Beat on low speed with Hand Mixer until just combined.
5. Scrape down sides of bowl and beat on medium speed for a further two minutes.
6. Place mixture into liners until the holes are half full.
7. Place tray into oven for 15-18 minutes
8. Stand for 5 minutes and then turn out onto wire rack to cool.
9. Once cool spoon out a 1.5cm hole in the top snd fill with blackberry jam
10. Finish by icing with a chocolate butter cream, and placing a blackberry on top

To make the chocolate butter cream

1. Beat the butter on medium speed with hand mixer until creamy – about 2 minutes.
2. Add sugar, cocoa powder, cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
3. Add 1/4 cup sugar or cocoa powder if frosting is too thin or another tablespoon of cream if frosting is too thick.