Combination Cupcakes

These little beauties are vanilla sponge cupcakes topped with white chocolate, raspberry and blueberry buttercreams.
I make a big bowl of buttercream and divide it into 3 bowls.  Stir melted white chocolate into one (I use Montezuma's giant white chocolate buttons - yum! www.montezumas.co.uk), sieved pureed raspberries into another and sieved pureed blueberries (which have been simmered for 5 minutes) into the final bowl.  The fruit buttercreams then need more icing sugar added to thicken them up again.  You can also add a few drops of food colouring to the fruit icings if you want a more vibrant colour.
Generously ice the cakes and decorate with the relevant fruit or giant white chocolate buttons.