Blackberry cupcakes

Blackberry cupcakes (makes 12 muffin size cakes)

Ingredients
125g (4.5 ounces) butter, softened
1/2 teaspoon (1/6 ounces) vanilla extract
150g (5.2 ounces) caster sugar
2 eggs
150g (5.2 ounces) self-raising flour
150g (5.2 ounces) blended blackberries
60ml (2 fluid ounces) semi-skimmed milk

Cooking instructions

1. Preheat oven to 160-180 deg C (325-350 deg F).
2. Line muffin tray with foil cases.
3. Beat flour, butter, sugar, eggs and vanilla extract in a bowl with an electric mixer until the mixture turns a pale colour.
4. Stir in the blended blackberries and mix thoroughly.
5. Spoon mixture into cases.
6. Bake for 25-30 minutes.
7. Place cakes on a wire rack to cool.

Decorating the cakes

1. Fill piping bag with vanilla butter frosting and pipe in peaks on top of the cakes.
2. Sprinkle with black glitter and place blackberry dome on top.

Wrap cupcake wrapper around case.

Have a sweet day!

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~ Four Months ~

My beautiful Indiana turned four months old yesterday.

I just love that beautiful smile she gives me in the morning when she sees me - melts my heart every time.

She has become a little bit of a challenge in the sleeping department in the past few weeks. Poor thing has to contend with two big sisters who always have somewhere to be and a mum who has been here there and everywhere while building this house.

In the past few weeks she has lost the ability to get herself to sleep because of all of the out and about we were doing. Everytime I put her into her cot she screams and screams and screams - poor little cherub - not sure how to sort this one out as she really is a tough one unlike the other girls who ocassionally did this but never to the extent that Miss Indiana is.

Certainly making for an interesting time while trying to unpack and get sorted - I still think she is pretty devine though so we will work it out.

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