Sugar-free Cupcakes with Berry Buttercream

For the cupcakes: heat the oven to 180°C / 350°F. Place paper liners in a 12 hole cupcake tin.

Put all the cake ingredients into a mixing bowl and beat until smooth.

Spoon into the paper cases and bake for 15-20 minutes until well risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the buttercream: beat the butter until light and fluffy

Add the stevia and cornstarch and whisk for 3 minutes

Add the vanilla and lemon juice and whisk for 4 minutes.

Add the milk, 1 tablespoon at a time, whisking for 1 minute before adding another tablespoon, until stiff and creamy. Cover and set aside for 30 minutes.

Divide the mixture into 3 bowls.

Press the raspberries through a sieve into a small bowl to extract the juice. Slowly beat the juice into 1 bowl of buttercream.

Press the blueberries through a sieve into a small bowl to extract the juice. Slowly beat the juice into 1 bowl of buttercream. Add a few drops of lilac food colouring and beat well.

Add a few drops of yellow food colouring to the remaining buttercream and beat well.