sweet cupcakes

Here are the cupcakes from all the wrappers I posted. Well, just one cupcake. It was pretty good. I used a recipe from issue 36 of Donna Hay. The cupcakes were really good, and I really like the frosting.

Berry Cupcakes:

4 oz of unsalted butter, softened
3/4 cup of caster sugar
1 teaspoon of vanilla extract
2 eggs
1 1/4 cups of plain all purpose flour, sifted
1 teaspoon of baking powder
1/2 cup of milk
1/3 cup of raspberries
1/4 cup of blueberries

creamy topping:
10 oz of heavy cream
31/2 oz of store bought meringues, crushed
4 oz of raspberries crushed

Preheat oven to 320 degrees. Place butter, sugar and vanilla in the bowl of an electric mixer and beat for 15 minutes, or until pale and creamy. Add eggs, one at a time, and beat well after each addition. Fold through the flour, baking powder and milk. Spoon the mixture into a 4 oz capacity muffin tins lined with papers. Press two raspberries and blueberries into the center of each cake and bake for 15 to 20 minutes or until golden brown on top ( I think I baked it for 25 minutes). To make the creamy topping, combine the whipped cream, meringue and raspberries in a bowl. Spoon over cooled cakes and serve.