Cherry and Blueberry Pie Style Cupcakes
For the vanilla cupcakes:
190g plain flour
1 tsp baking powder
60g butter, softened
100g caster sugar
1 tsp vanilla extract
For the frosting:
90g butter, softened
175g icing sugar
1 tbsp milk
3 drops vanilla extract
big bag of chocolate M and M's for decoration - blue and red picked out
Preheat the oven to 180'c/Gas Mark 4 and line a 6 hole muffin pan with cupcake liners.
Sift together the flour and baking powder then in a seperate bowl mix the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well between each addition, then beat in the vanilla. Using a large metal spoon fold in the flour mixture then the milk.
Fill each baking cup with the batter and bake in the oven for about 25 minutes until golden brown and firm to the touch. Leave the cupcakes in the tins for 10 minutes then transfer to a wire rack to cool completely.
For the frosting beat the butter until light and fluffy, then stir in the icing sugar and beat until smooth, adding the milk and vanilla extract. I then bit by bit started adding sifted cocoa powder until I was happy with the colour.
I then put a thin layer of buttercream on the top of each cupcake and placed the M and M's, M side down on top, leaving about a 1.5cm gap all around the edge. I then using a writing tip piping nozzle made the lattice pattern across each cake then piped a crust around the edges.