Ingredients

250g soft plant based fat or butter
250g organic cane sugar
4 eggs or egg replacement
250g Self raising flour
50g Red Berry Nibs
25g Raspberry or Strawberry Powder

Icing

1 300ml double cream or plant based double cream
50g Organic Icing Sugar
25g Red Berry Nibs

Method

Turn on oven Gas 4 or 180 degrees, Place cupcakes into a muffin tray.

Cream together fat and sugar until it becomes light and fluffy.
Add in an egg and add a little flour  to stop the mixture from curdling. Mix gently, and repeat until all eggs are used. Finally sieve in the remainder of the flour and fold in gently.
Fold in red berry nibs and fruit powder, if mixture is too stiff add in a few tablespoons of your desired milk.
Carefully pop mixture into the cake cases around 3/4 full.

Bake in preheated oven for around 20-25 mins. They are cooked when mixture springs back or knife comes out clean, place onto the cooling rack and allow to cool.

If desired...
Whip cream until soft peaks are formed, sieve in icing sugar.

Pipe or spoon onto cooled cakes and top with red berry nibs.
NB if you wish to flavour cream simple whisk in fruit powder, this will also create a wonderful colour as well as fruity flavour.