Wild Blackberry Vanilla Cupcakes

Preheat oven to 350ºF (180ºC).

In a mixer bowl fitted with a paddle attachment, beat butter with sugar until light and fluffy (a few minutes). Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.

Whisk together flour, baking powder, baking soda and salt. Stir dry mixture into wet (butter) mixture alternately with buttermilk, making 3 additions of dry ingredients and 3 of buttermilk. Fold in blackberries.

Using an ice cream scoop or 1/4-cup measurer, scoop batter into a muffin tin lined with cupcake liners. Bake for approximately 15-20 minutes, until cake tester (toothpicks or skewers work well too) inserted in centre comes out clean. Let cool in muffin tins for about 5 minutes, then remove and let cool completely before adding icing.

Pipe a swirl of icing on top of cupcake, and roll the iced cupcakes in a bowl of sanding sugar. Top with a blackberry or decoration of choice and enjoy!

Note: You can find a vanilla buttercream icing recipe in my recipe box.