Suggested variation; try topping these simple cakes with a swirl of whipped cream and a few fresh blackberries.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and oil a 12-hole fluted silicone cupcake mould.
Combine the flour, sugar, butter and eggs in a bowl and whisk together for 2 minutes or until smooth. Fold in the blackberries then divide the mixture between the moulds.
Transfer the mould to the oven and bake for 15 – 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool.