Black berry swirl frosting
1.Preheat oven to 180°C/350°F. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Meanwhile, make blackberry swirl frosting: Crush blackberries very well with a fork. Beat cream cheese, sifted icing sugar, lemonade and rind in a small bowl with an electric mixer until smooth. Lightly fold crushed berries through cream cheese mixture to create a swirled effect (don’t over-mix or you will lose the swirl). Place frosting in the freezer for a few hours or until firm.tip Use a clear, carbonated lemonade for this recipe.
3.Beat butter, sugar and rind in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in sifted flour and lemonade, in two batches. Spoon mixture evenly into paper cases.
4.Bake cupcakes about 20 minutes. Leave cakes in pan for 5 minutes before turning, top-side up, onto wire racks to cool.
5.Just before serving, using a small ice-cream scoop, scoop frosting onto cupcakes.
Use a clear, carbonated lemonade for this recipe.Note