Blueberry and White Chocolate Cupcake

Ingredients

4oz Butter or Margarine

4oz Self Raising Flour

4oz Caster Sugar

2 Eggs

1tsp Vanilla Extract

50g White Chocolate Chips

50g Blueberries

Icing

500g Icing Sugar

100g Blueberries

Pre heat the oven to 180oC. Cream the butter and sugar together until light and fluffy and into this whisk one egg at a time. Sift in the flour and mix thoroughly. Now add the blueberries, chocolate chips and vanilla extract, again mixing it all together. Spoon about a dessert spoonful into cupcake cases and bake for 18-20 minutes until the cakes are springy to touch. (Bear in mind the fruit burst when cooked and can make the cakes feel a little softer than a normal cake.)

Leave the cakes to cool. Place the blueberries in a food processor and blend so that they are smooth don't worry too much about a few bits of the skin being a bit bigger. To this add the icing sugar and spoon on to your cake. Feel free to sprinkle it with whatever you feel like, these ones have edible diamonds for the Jubilee.

Because of the fresh fruit in the icing these should be consumed fairly quickly :-)