Apple cupcakes with strawberry and raspberry icing & chocolate coating

Preparation

1. Preheat oven to 350°F and line a 12-cupcake tin with paper or silicone liners, then set aside.
2. In a large bowl, mix sugar and melted butter until pale. Add eggs, grated apple and milk. Mix well.
3. Add flour, baking powder, ground cardamom and salt, and mix until smooth.
4. Spoon the mixture into the prepared tin and bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely on a wire rack before icing.
5. Prepare the glaze: place the strawberries, raspberries and sugar in a small saucepan, then puree with a mixer attachment.
6. Bring to the boil over medium heat. Cook for 10 to 12 minutes, stirring frequently, until the purée thickens. Remove from heat and allow to cool completely before using (see note).
7. In a large bowl, beat butter with an electric mixer until pale. Add powdered sugar and cream, then beat again. Beating at low intensity, gradually add the cooled fruit purée. Beat until glaze is light and smooth.
8. Ice the cooled cupcakes with a piping bag and leave in the fridge for 15 minutes.
9. Prepare the chocolate coating: place the chocolate chips and oil in a small bowl, and melt in 30-second intervals in the microwave or bain-marie. Mix well until smooth. Let cool for about 3 minutes.
10. Carefully dip the frosted part of a cupcake just removed from the fridge into the chocolate coating. Let excess drip off for a few seconds, then transfer to a plate. Place the plate in the fridge for 45 minutes to set (the shell will set at room temperature, but it will take longer). Now serve!