In a bowl of an electric mixer, cream together the butter, sugar and Lyle’s golden syrup until light and fluffy, about 2 minutes.

Gradually, add eggs, one at a time, mixing well after each addition. Add milk and vanilla and mix again to combine.

Fold in the flour, and stir until well combined.

Divide the mixture between the cupcake cases, filling each case no more than 2/3 full.

Bake for 20-25 minutes, until cupcakes are golden brown and toothpick inserted in the middle comes out clean. Remove from the oven and allow the cupcakes to cool for 5-10 minutes, then transfer to a cooling rack to cool completely.

To make the blackberry icing, place the blackberries into a bowl and mash well with a fork or the back of a spoon. Push the mixture through the sieve, collecting the juices and discarding the leftover pulp.

Using an electric mixer, beat the butter and icing sugar together, until smooth and creamy. Pour in the blackberry juice and mix again to combine. Transfer the icing into a piping bag fitted with decorative nozzle and pipe on top of each cupcake. Decorate each cupcake with a fresh blackberry. Enjoy!