The first step is to whisk together the dry ingredients; the flour, baking powder and salt and set this aside. Next, cube the butter and put in to a large glass cup with the milk. Stick this in the microwave for 30-40 seconds to melt the butter with the milk and set aside.

Add the eggs and white sugar to a large mixing bowl and mix on medium speed for about 3-5 minutes until the eggs and sugar give a whipped, aerated look. Next, gradually add the dry ingredient mixture to the aerated eggs and sugar. Add this gradually on medium speed mixing as you go to ensure it is well combined. Once the flour has been entirely added to the wet mixture, add the melted butter and milk! Pour the warmed milk and butter into the mixture, then add the oil and vanilla bean paste. Now that all ingredients have been added, give it one final mix and scrape down the sides to ensure it is all fully combined.

As I mentioned above, this is a smaller batch of cupcakes and yields 9 perfectly shaped desserts. Separate the cupcake batter across 9 lined cupcake tins and then bake for 16-18 minutes at 350 degrees.

The first step to making the blackberry buttercream is to prepare the blackberries. Add your fresh, washed berries to a small pot on the stove along with the tablespoon of fresh lemon juice. Bring this up to medium heat stirring often and breaking apart the berries with a spoon as you stir. You are going to kind of want to mash these up in the pot as they heat to release the juice! Once the berries start to bubble remove from the stove and let them cool. Once slightly cooled, press through a fine mesh strainer to separate the juice from the berries. Set the juice aside!

For the buttercream, add the butter and icing sugar to a large mixing bowl on medium speed. This recipe is going to produce a bit more butter cream than you will need for 9 cupcakes, but I have a feeling you will find a good use for it! You can also cut the entire buttercream recipe in half if you are against leftovers.

After mixing the butter and icing sugar it will start to form a smooth, icing like texture, and then add 1/3 cup of your cooled blackberry juice directly in to the mixing bowl. This will thin out the butter cream and after mixing for a few more minutes you will reach that perfect final texture.

You will want to wait until the cupcakes have cooled completely before piping on the buttercream. I love putting the buttercream in to a large freezer ziploc bag, cutting the corner tip of the bag off and then piping the icing through that on to the cupcakes! I garnished the cupcakes with a fresh blackberry and a small blackberry leaf on top.

This recipe makes 9 cupcakes. The cupcakes will keep in the fridge for up to a week!