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You can pretty much choose any fruit you like to top these gorgeous little cupcakes but I like berries at this time of year.

These go down surprisingly well with everyone and they are a great idea when you are trying to sneak fruit into the children’s diet albeit surrounded by sugar but there we are!

If they last long enough without being scoffed, I’d recommend keeping them chilled in the fridge to prolong the life of the fruit.

Makes 12

Ingredients

For the sponge

125g butter

125g caster sugar

125g self raising flour

Teaspoon baking powder

2 tablespoons milk

2 eggs

1 teaspoon vanilla extract

Buttercream to top

250g icing sugar

85g butter

1 teaspoon vanilla extract

Few drops of icy water to mix

Topping

1 punnet of raspberries

1 punnet of blueberries

1 punnet of blackberries

Method

Preheat oven to 200c / 180c fan

Line a 12 hole muffin tin with cake cases.

Add all of your ingredients for the sponge to a large mixing bowl. Whisk together until you have a smooth and creamy mixture that drops off the whisk.

Spoon evenly into your cases and bake in the centre of the oven for 15-20 minutes.

When they are lightly golden and springy to the touch they are ready to come out the oven. I’m obsessed with that saying!

While the cakes are cooling mix up your buttercream.

When the cakes are fully cooled pipe around the edge of your cakes to make a nest in the centre for the fruit to sit in.

Place your fruit in the centre of the buttercream.

Spoil yourself and have one with a cup of tea or glass of fizz.