1. In a bowl fitted with a beater add the water and vegetable oil to the Macphie Chocolate Mississippi Muffin/Cake Mix.
    2. Beat for 1 minute on slow speed then a further 6 minutes on medium speed.
    3. Deposit 65g of batter into cases.
    4. Bake at 185-195ºC (365-385ºF) for 30 minute.
    5. Swirl Macphie Rainbow Vanilla Frosting with blackberry jam.
    6. Pipe onto cupcake once cooled and finish with a fresh blackberry.


  • 1000g Macphie Mississippi Chocolate Muffin/Cake Mix
  • 435g water
  • 225g vegetable oil
  • Macphie Rainbow Vanilla Frosting
  • Blackberry jam
  • Fresh blackberries