125g butter at room temperature
1 cup caster sugar
2 teaspoons vanilla essence
2 cups self raising flour
1 cup milk at room temperature
12 teaspoons Wild Country Black Raspberry & Vanilla Jam
Cream Cheese Icing
90g unsalted butter
120g cream cheese
180g icing sugar
Fresh As Raspberry Powder (or food colouring (optional)
Beat the Butter until smooth and add the sugar to this. Combine in the vanilla essence. Add eggs, one at a time beating to combine in each one.
Add the flour & milk in thirds at a time.
Put a small amount of the batter into each cupcake case. Put a teaspoon of the jam into each and then add more batter to cover and encase the jam. Bake at 160C for 15-20 minutes. Cool before icing.
Mix the butter and cream cheese together until smooth. Add in the icing sugar and continue to beat until you have a light fluffy consistency. Add enough Raspberry Powder or food colour to colour to your liking. Pipe or spread over cooled cupcakes. Sprinkle more raspberry powder to decorate if desired.