145g butter
1 tsp vanilla essence
1/2 cup Chelsea Icing Sugar
1/2 cup cornflour
3/4 cup flour
4 Tbsp boysenberry jam
Frozen boysenberries (defrosted in a sieve and halved crosswise)
Chelsea Icing Sugar, to dust

Preheat oven to 160°C.

Melt butter in a saucepan large enough to mix all the ingredients. Remove from heat and mix in vanilla essence. Sift in icing sugar, cornflour and flour and mix until combined.

Press about 2 tablespoons of mixture into greased cupcake pans to just fill the pan. Make a dent in the top of the mixture with your knuckle. Place ½ teaspoon of boysenberry jam in the dent. Top with a frozen boysenberry.

Bake in preheated oven for 35-45 minutes or until cooked. Leave to cool before removing from tin.

Dust with icing sugar before serving. Makes 10-14 depending on the size of the cupcake tins

Tip: boysenberries and boysenberry jam could be substituted for raspberries and raspberry jam, or any jam and fruit of your choice.