Summer Fruit Cupcakes

For the cupcakes: heat the oven to 200°C ( 180° fan) 400°F gas 6. Place paper cases in 15 muffin tins.

Whisk together the oil, milk, egg and vanilla in a mixing bowl.

Sift in the dry ingredients and stir until just combined. Fold in the rhubarb and strawberries.

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

For the buttercream: beat the butter until soft and creamy. Sift in the icing sugar alternately with the creme fraiche and beat well until thick and creamy. Stir in a few drops of pink food colouring. Add more icing sugar if the mixture is too thin.

Spoon into a piping bag and pipe on top of the cakes.

For the topping: heat the bluberries, strawberries, pomegranate seeds, water and sugar in a pan over a low heat until the sugar has dissolved. Bring to a boil, reduce the heat and simmer gently until the berries have softened, but are still whole. Set aside to cool completely.