12-tin muffin tray
Rubber spatula
Wire rack
Piping bag and nozzle (optional)

Ingredients

112g unsalted butter

180g caster sugar

2 large eggs

½ tsp good quality vanilla extract
125 ml semi-skimmed milk
120g plain flour

125g self-raising flour

3 tbsp seedless raspberry jam

 

Method 

3. Cream the butter and sugar in a bowl until the mixture is pale and smooth. Add the eggs, one at a time, mixing briefly after each addition. This can take a few minutes. Scrape down the sides of the bowl with a rubber spatula to ensure the mixture stays well combined.

4. In a measuring jug, stir the vanilla extract into the milk.

5. In a separate bowl, combine the plain flour and self-raising flour.

6. Add one-third of the flour mixture to the combined butter and sugar mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk has been added. 

7. Gently fold in the raspberry jam until mostly combined.  It is okay to have some jam streaks running throughout!

8. Carefully spoon the mixture evenly into the cupcakes cases. Bake in the centre of the oven for approximately 25 minutes until slightly raised and golden brown. Leave in the tin for about 10 minutes before placing on a wire rack to cool.

9. Once cooled, there are two methods you can use to insert additional raspberry jam into the sponge: The first involves filling a piping bag with a few tablespoons of jam and piping it directly into the centre of each cupcake by pushing the nozzle into the centre of the top of the cake; the second involves cutting a small hole in the centre of the cake using a sharp knife or teaspoon and placing a teaspoon of jam into each cake – you can warm the jam a little in a saucepan before using to make it slightly easier and softer to push into the sponge.

10. The cakes can then be iced with white chocolate buttercream and decorated with a fresh whole raspberry.