For the cupcake: 5 tbs Nutrigold, 2 eggs, 125g of unsalted butter at room temperature, 100g caster sugar, 225 self raising flour
For the icing: 3 tbs Nutrigold, 210g of butter, 375g sifted icing sugar, few tbs of blackcurrant jam
STEP 1 reheat the oven to 190C. Place bun cases within a bun tray.
STEP 2 Blend together the Nutrigold, butter, eggs and sugar together for one minute in food processor.
STEP 3 Add the flour and blend for another minute. Dollop the batter into the bun cases using a spoon, and fill to ¾ full.
STEP 4 Place the tray into the oven for 15 minutes. After this time, using a skewer, pierce the centre of a cupcake. If it comes out clear, they are sufficiently baked. Place the cupcakes on a wire tray in order to cool completely.
STEP 5 For the Icing: Chop the butter and blend on high using the electric mixer. Add the icing sugar gradually, and turn the mixer to low. Next, add in the Nutrigold and blackcurrant jam. The icing should remain smooth, if not you may have to alter the icing sugar amount. Pipe the icing over the tops of the cupcakes.