I still had plenty of blackberries and elderberries from when we went foraging. To be precise I made a syrup by boiling the fruit with sugar and straining. Actually it's blackberry and elderberry syrup as I boiled the fruit with some sugar and let it reduce until slightly thickened, all in all maybe 10-15 minutes. That then became the flavouring for the butter cream icing to go on top of the mini cupcakes. If it turns out to be too wet just add some more icing sugar.
For the cupcake recipe click here
