Blackberry and Chambord Cupcakes

So all of the last blackberries have been picked and foraged and many of us have put some in jam jars to keep in the coming months. I know I did! I had a random jar lurking around in the fridge and I thought I’d use it up. I’m such a sucker for cupcakes these days, I think it’s because you can pick one up without feeling as guilty as cutting a slice of a huge cake! However this logic works, it proves to be highly illogical because it’s quite easy to get more than one! Never mind. Anyways, I decided to just try some cupcakes, and I made the icing out of a little yogurt milk and icing sugar, and of course some blackberry jam. Really easy to make and you could use any type of jam you like. Makes 6 cupcakes, enjoy!

Lovely and moist, perfect with a cuppa!

Ingredients:
80g butter
80g self-rising flour
80g caster sugar
¼ tsp. baking powder
½ tsp. vanilla
Pinch salt
2 eggs
1 tbsp. Chambord (or milk)
¼ c. blackberry jam + 1 tbsp.
50g greek yogurt
Milk
Icing sugar

To Start:
Cream the butter and sugar together until smooth.
Next mix in the vanilla and eggs.
Slowly sift in the flour, salt and baking powder.
Stir well to combine.
Put into muffin tins and bake for about 10-15minutes.

For the Icing:
*The reason I haven’t given exact measurements is because for me this isn’t a science, it’s very little by little adding some and eying it. So with that said….
Add a tablespoon of greek yogurt a tablespoon of milk and keep adding icing sugar and yogurt until it’s the consistency you like.
Add about 1 tsp-1 tbsp. jam to get the colour and consistency you like.
Keep adding sugar until it’s firm enough to ice.

To Finish:
When the cupcakes are out of the oven and cool, take a small teaspoon and dig out a tiny portion of the middle, you don’t have to take much just a little to get a nice blackberry filling.
Dollop a good half tablespoon to tablespoon into the hole keeping it in the middle.
Put the icing in a bag and pipe two large circular layers around the jam and then they’re ready to serve!