Vanilla Cupcakes with Warm Blackberry Coulis

cook 20 mins
  • 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 eggs
  • 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.
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