Blackberry Swirl Cupcakes with Blackberry Cream Cheese Butter Icing

4oz Butter

4oz Caster Sugar

4oz Self Raising Flour

1 Tsp Baking Powder

1 Tsp Bi Carbonate of Soda

2 Eggs

1 Tsp Vanilla Essence

2 Tbs Blackberry Jam / Conserve

1 Tbs Milk

Cooking Time: 180c / gas mark 5 for 15 minutes

Serving: 12 Cupcakes

1. Cream together the butter and Sugar with a whisk until creamy

2. In a separate bowl whisk the eggs and vanilla essence together

3. Slowly whisk the eggs into the butter mixture until combined

4. Sieve the flour, baking powder and Bi Carb into the butter mixture

5. Fold in gently until it is well combined

6. Add the Jam and milk and fold in until you have a swirl mixture of Jam running through

7. Divide the mixture evenly between the cupcakes cases and bake for approx. 15 minutes.

8. Once done, remove from the oven and leave for 10 minutes before transferring to a wire cooling rack.

Blackberry Cream Cheese Butter Icing

2oz Cream Cheese (Low Fat Tesco own is what I used)

2oz Butter

12oz Icing Sugar

2 Tbs of Blackberry Jam / Conserve

1. Cream together the cream cheese and butter in a bowl until smooth (You can use a metal spoon for this)

2. Sieve the icing sugar into the creamed cheese mixture

3. Mix the mixture together well using a metal fork until it is combined (Do not over mix otherwise it will become runny)

4. Add the blackberry Jam and mix into the mixture until all combined

5. Put a good size teaspoon or more on each cake and smooth out with a knife

6. If you wish and have some around you could then top each with a blackberry!

N.B. You can add any flavour of Jam you wish

N.B. If you have a sweet tooth, add more Jam, but I found this plenty

N.B. Because they contain cream cheese its best to eat these cupcakes fresh