Mixed berry cupcakes

Preheat oven to 180°C. Line twelve 80ml capacity muffin pans with large paper cases.

Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy.

Add the eggs, 1 at a time, beating well after each addition until well combined.

Fold in the flour and orange juice until just combined.

Spoon half the mixture evenly among the paper cases and top with half the combined berries.

Divide the remaining mixture among the cases and top with the remaining berries.

Bake in oven for 20-25 minutes or until the cakes spring back when lightly tapped. Set aside in the pan to cool slightly before turning onto a wire rack to cool completely.

For the icing: Break the white chocolate (200g) and melt it over a bain marie (in a bowl over a pan of simmering water).

Once the chocolate has melted, remove the bowl from the pan and leave the chocolate to cool. Beat the butter (250g) on a low speed until soft and then add the icing sugar (250g), 1 tbsp at a time and beat until fully combined.

Once the white chocolate has cooled to room temperature pour it into the butter and sugar mixture and beat on a low speed until fully combined. You should find that the buttercream has a soft, spreadable consistency, if not add a little milk a tsp at a time until it is soft.

Your buttercream is now ready to use.