It was a beautiful afternoon today so instead of tackling the basket of ironing that had been looking at me, instead I strapped Abbie & Harry into their buggy, gathered up Caoimhe & Jack and went blackberry picking.
They all thoroughly enjoyed the hour out in the fresh air, Caoimhe & Jack of course competing to find the biggest blackberry 🙂
We picked loads, so the next question was, what to make with them.
Prepare the Apple & Blackberry compote first by simply placing all of the ingredients into a saucepan, cover and simmer for 15-20 minutes, then set aside to cool.
Preheat oven to 190C, line a 12 hole muffin tin with cases.
To make the cupcakes, beat the butter & sugar together until pale & fluffy, add the eggs one at a time, beating well after each addition, add in the vanilla, beat again to incorporate.
Add the flour, making sure it is well mixed and then mix in the milk.
Add a teaspoon of the mix to each muffin case, then add a teaspoon of the compote, and top each one with the remaining cupcake mix.
Bake for 15-20 minutes, then cool on a wire rack.
Whilst the cupcakes are cooling, prepare your butter cream frosting.
To make the blackberry puree, blend 100g blackberries with a hand blender, then push though a sieve to remove the seeds, alternatively, and what I have done here is blend 100g of the fruit compote and removed the seeds.
Beat the puree, butter and icing sugar together until you have a lovely butter cream.
Spread or pipe the butter cream over your cooled cupcakes, top each one with a blackberry and put the kettle on.