Summer berry cupcakes recipe

1. 1

   Preheat the oven on to 180C/gas mark 4.

2. 2

   Cream the butter and sugar until pale and fluffy.

3. 3

   Add the eggs and flour and mix well.

4. 4

   Gently stir in the berries being careful not to break them.

5. 5

   Split the mixture evenly between the 12 cupcake cases in a muffin tin and bake in the oven for 20-25 minutes.

6. 6

   Place the berries for the topping in a pan with the caster sugar, heat gently for 5-10 minutes until the berries collapse and the juices run.

7. 7

   Remove from the heat and leave to cool.

8. 8

   Remove the cakes from the oven and transfer to a cooling rack, leave to cool.

9. 9

   To serve place a spoonful of berries on top of each cupcake as a healthy alternative to icing.

* Per serving · 4 servings · Values may vary.

No additional tips available.