White Chocolate Cupcakes with Vanilla & Blackberry Buttercream Roses (Gluten Free)

INGREDIENTS

160 g

(~1 1/2 stick) unsalted butter, softened

200 g

caster sugar

2 1/2

large eggs

2 tsp

vanilla extract

200 g

(~1 1/2 cups) plain or gluten free flour

1 tsp

baking powder

1 tsp

bicarbonate of soda

salt

6 tbsp

milk

75 g

white chocolate, chopped

340 g

unsalted butter, softened

400 g

(~3 1/4 cups) icing/powdered sugar, sifted

2 tsp

vanilla extract

150 g

(~1 1/4 cups) blackberries

1/2

of the vanilla buttercream

1/4 cup

vanilla buttercream

1/4 tsp

green food colouring

cling film

piping bags

petal piping nozzle (e.g. Wilton 104)

leaf piping nozzle (e.g. Wilton 352)