Tri-Coloured Cupcakes

Chocolate Sponge

• 70 g water, boiling hot
• 20 g cocoa powder
• ¼ tsp baking powder
• 35 g unsalted butter, melted
• 15 g sunflower oil
• 100 g sugar
• 1 pinch fine sea salt
• 50 g double cream
• 1 large egg
• 90 g plain flour

Vanilla Sponge

• 130 g plain flour
• 80 g sugar
• 70 g milk
• 50 g unsalted butter, diced
• 2 egg whites, from large eggs
• 1 tsp baking powder
• 1 tsp vanilla sugar
• 1 pinch fine sea salt

Berry Icing

• 100 g fresh mixed berries, or defrosted, frozen berries
• 150 g unsalted butter, soft
• 300 g icing sugar
• 1 Tbsp vanilla sugar