Red Fruit Mini Cakes

For the cupcakes: heat the oven to 180°C (160° fan) 350° gas 4. Place paper cases in a 12 hole bun tin.

Beat the butter and sugar in a mixing bowl until pale and fluffy.

Gradually beat in the eggs, beatng until fully incorporated into the mixture. Fold in 110g flour, salt and lemon zest until blended.

Toss the redcurrants in the remaining flour and gently stir into the mixture.

Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden and springy to the touch. Place on a wire rack to cool completely.

For the decoration: oil a baking tray. Put the water and sugar into a heavy-based, deep pan. Heat over a low heat until the sugar has completely dissolved.

Increase the heat and bring the syrup to a simmer. Continue to simmer briskly for 15 minutes until the syrup starts to colour. Swirl the pan occasionally to ensure an even colour, but don't stir. When the syrup is a deep amber (4-5 minutes) remove from the heat and immediately place the base of the pan in cold water to stop the caramel cooking.

Drop tiny blobs of the caramel from a teaspoon onto the greased tray and leave to set.

Whisk the cream and food colouring until thick but not stiff. Spoon into a piping bag and pipe on top of the cakes.