Ingredients

· 115g butter or margarine

· 15g granulated sugar

· 2 medium eggs

· 140g self-rising flour

· 125g blueberries

For icing:

· 75g icing sugar

· 125g low-fat cream cheese

· 125g blueberries

· 50g halved raspberries

Method

Preheat the oven to 200°C. Place 12 muffin cases in a muffin tray. Beat the butter or margarine with sugar until light and fluffy. Then gradually beat in eggs before folding in flour and blueberries. Divide the batter between the cases. Bake for 20 minutes, then cool on a wire rack. Meanwhile, beat butter or margarine and icing sugar until smooth. Stir in the low-fat cream cheese. Spread the icing on top of the cupcakes and arrange the blueberries and halved raspberries to make flowers on each cake. You can add food colouring to the icing and decorate it anyway you like.