• Heat the oven to 180oc and line a 12 hole cupcake tray with paper cases.
• Cream the butter and sugar together until light and fluffy.
  
• Beat the eggs in a separate bowl then add the vanilla extract. Add this to the butter and sugar mixture and combine.
  
• Fold in the flour until combined. (You can add a little milk if required).
• Quarter fill each cupcake case then add in a teaspoon of the jam before topping with more mixture until the cases are around three quarters full.
  
• Bake in the oven for around 10-15 minutes until risen and golden and spring back when pressed.
  
• Remove from the oven then set aside for fifteen minutes to cool before transferring to a wire rack to cool completely.

Icing Sugar Topping:

• Place into a piping bag and pipe onto each cooled cupcake