Vanilla and Raspberry Jam Cupcakes For the cupcakes 80g / 2/3 stick unsalted butter, at room temperature

240g/ 1.5 cup sugar 2 egg 240 g/ 1.5 cup flour 2 tsp baking powder pinch salt 200ml/ 1 cup whole milk 2 tsp vanilla extract For the frosting and filling 8 tbsp raspberry jam 100g/ 1 stick unsalted butter, at room temperature 450g/ 3 cups icing sugar/ powdered sugar 4 tsp vanilla extra 6 tbsp whole milk To make the cupcakes - Preheat the oven to 180C/ 350F/ gas mark 4 and line a cupcake or muffin tin with cupcake cases. - Whisk together the butter, sugar and egg until smooth and creamy. - Fold in the flour, baking powder and salt. - Whisk in the milk and vanilla. - Spoon the mixture into the cupcakes cases, filling each one about 2/3 full. - Bake for 20-25 minutes until risen and golden brown. - Leave to cool in the tin for 5 minutes before moving to a wire rack to cool completely. To make the frosting and filling - Gently heat the raspberry jam until it softens. Leave to cool. - Carefully cut small holes in the top of each cupcake and fill each with a teaspoon of jam. - Whisk together the butter, vanilla, icing sugar and milk until smooth and creamy.

Drizzle over the remaining raspberry jam. - Spoon the mixture into a piping bag fitted with a star nozzle and pipe onto the cupcakes.