Raspberry Ripple Cupcakes

50gm seedless raspberry jam

50gms fresh raspberries

125gms softened butter

100gms caster sugar

2 egg

1 tbsp milk

150gms self raising flour

1. Preheat oven to 190C, mark 5,  Line 12 hole muffin pan with cupcake cases

2.Mix the raspberry jam with the raspberries slightly crushing the raspberries. Set aside

3. Beat together butter and sugar until light and fluffy

4.Beat in egg and milk

5.Fold in the flour with a metal spoon until just combined

6. Carefully fold in the raspberry jam mixture until just marbled,

7.Divide mixture into  cupcake cases and bake for approx. 20 mins or until golden

8. Place on wire rack to cool

Optional topping

150gms fresh raspberries

300ml whiping cream

50gms sifted icing sugar

1. Reserve 12 raspberries for decoration

2. Mash raspberries with a fork, pass through sieve into bowl to remove seeds.

3.Whisk cream and icing sugar together to until stiff peaks form

4. Mix the raspberry puree into the cream until combined

5. Insert star nozzle into piping bag, fill with cream and pipe a swirl onto each cake.

6. Decorate each with a raspberry