125 g (4 oz) butter, softened, plus extra for greasing
200 g (7 oz) frozen or fresh blackberries
2 tablespoons freshly squeezed orange juice
175 g (6 oz) caster sugar
2 teaspoons vanilla bean paste
75 g (3 oz) self-raising flour
50 g (2 oz) ground almonds
2 tablespoons double cream
Grease a 12-hole muffin tin.
Place the blackberries in a pan with the orange juice, 50 g (2 oz) of the caster sugar and 1 teaspoon of the vanilla bean paste. Place over a medium-low heat, stirring occasionally, until the sugar dissolves and the fruit collapses.
Meanwhile, beat all the remaining ingredients together until creamy. Spoon the mixture into the prepared tin and bake in a preheated oven, 190˚C (375˚F), Gas Mark 5, for 12–15 minutes, until risen and firm.
Pour the warm blackberry mixture into a blender or food processor and whizz until smooth. Pour into a jug.
Serve the cupcakes warm with the warm blackberry coulis.