Fondant Bramble Cupcakes

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 2 x 12 mini cupcake tins.

Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.

Sift in the flour and fold in gently with the vanilla, until just combined.

Spoon into the paper cases and bake for 10-15 minutes until golden and springy to the touch. Place on a wire rack to cool completely.

For the topping: whisk together the flour and milk in a pan over a medium heat. Heat, whisking continuously until it starts to thicken. Continue cooking, whisking all the time until thick. Remove from the heat and leave to cool completely.

Beat the butter and the sugar with an electric whisk until smooth and fluffy. Gradually whisk in the thickened milk mixture and the vanilla. Continue whisking until thick and very smooth.

Spoon into small piping bags and pipe swirls on the top of the cakes.

For the blackberries: roll pieces of the purple sugarpaste into tiny balls. Press lightly together to form 24 blackberry shapes.

Roll out the green sugarpaste on a surface dusted with icing sugar. Cut out 48 leaf shapes with a leaf cutter or card template.