110g butter

180g caster sugar

2 large eggs

125g self raising flour

120g plain flour

125ml milk

1 teaspoon of vanilla extract

3 tablespoons (super) jam


   

1. Preheat the oven to 180deg C. and line a 12 hole muffin tray with cupcake cases.

2. In a large mixing bowl cream the butter and sugar until pale and smooth. Add the eggs one at a time, mixing thoroughly after each addition.

3. Sift the two flours together in a separate bowl. Put the milk in a jug and add the vanilla extract. Add one third of the flours to the creamed mixture and beat well. Then add one third milk, repeat these steps until the flour and milk have all been added.

4. Gently fold in the raspberry jam until most of it is combined. Take care not to end up with evenly coloured batter you want jam streaks running through the mixture. Carefully spoon into the cupcake cases filling them two thirds full.

5. Bake in the oven for 25 minutes until golden brown and are cooked when tested with a skewer.

6. Cool on wire rack. Gently cut a hole in the top and insert some extra jam, close the tops again and decorate with white chocolate buttercream and a whole raspberry. Enjoy with a cup of Inspiration Tea.