Ingredients	Tipsy Blackberry & Apple Cupcakes British Recipe from My English Pantry
8 oz Unsalted Butter 7.5 oz Golden Caster Sugar 8 oz Self Raising Flour 4 large Eggs 1 Tsp Vanilla Extract 2 Tbsp Milk, 2 Apples, Granny Smiths 1 Latge Shot of Luxardo or Calvados Brandy 1 oz Golden Caster Sugar Filling & Topping 1 Pint Double Cream 10 oz Fresh Blackberries 1 Splash of the apple brandy 1 oz Golden Caster Sugar	Description Serves: 4-6 Preparation Time: 20 min Cooking Time: 30 min
Directions
1. Preheat oven to F 2.Core and peel the apples and chop. 3. Lightly cook the apples with the sugar and Calvados until nicely softened. 4. Strain the apples and set aside, keeping the liquid for use later. 5. Cook the Blackberries with sugar until well softened like a jam. 6. Cream the butter in a mixing bowl adding sugar and vanilla blending until the mixture is light and fluffy. 7. Gently add beaten egg and flour combine well with a wooden spoon. Add a tablespoon or so of milk if required to 'slightly dropping consistency' but not too much or apples won't 'hold'. 8. Fold in cooled apple mixture and spoon (I use an ice cream scoop) into the 12 muffin cases. (Fill until three quarters full). 9. Cook on middle shelf for 15-20 minutes or until lightly golden. Test with skewer. Remove tray from oven and leave for a few minutes then transfer cupcakes onto wire tray to cool. 10. Start to whip the cream (I add the reserved 'apple liquid') as it starts to thicken, whisk until soft peaks but just firm enough to pipe. Fill piping bag with cream mixture. Blackberry and apple cupcake. 11. Cut out a teaspoon sized piece from top centre of cooled cupcake using a serrated knife. Add a teaspoon of 'fresh blackberry jam' into the centre then pipe with cream and top with a fresh blackberry.