How to make it...
- 110 g butter or margarine, softened at room temperature
- 110 g caster sugar- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 110 g self-raising flour
- 1-2 tablespoons milk
- 1 cup of blackberries
Preheat the oven to 180 C and line a 12-hole muffin tin with paper cases. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Gently fold in the blackberries - they will change the colour of your batter for light violet, so don't worry. Spoon the mixture into the paper cases until they are half full. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack. Sprinkle with icing sugar and serve.
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