Raspberry Swirl & Vanilla Cupcakes

Today I intended to do a lot of study but the kitchen distracted me. At least the house smells delicious now.

I baked some raspberry swirl and vanilla cupcakes (I adjusted the recipe from here).

Makes approx 24

Ingredients
150g unsalted butter, softened
1 ¾ cups icing sugar
1 teaspoon vanilla essence
4 eggs
2 2/3 cups wholemeal plain flour
2 teaspoons baking powder
1 cup milk, room temperature
Raspberry Jam

Method
1. Preheat oven to 180°C. Line 24 cupcake holes with cupcake paper cases.

2. In the bowl, cream butter on high until light and fluffy. 
3. Add sugar slowly, mixing until fully combined. 
4. Add vanilla and eggs one at a time, beating until well combined. 
5. Sift flour and baking powder together. 
6. On low speed, add 1/3 of the flour mixture, then ½ the milk. 
7. Repeat until flour and milk are incorporated, but don’t over-mix. 
8. Spoon into cupcake cases.
9. Place a small dollop of raspberry jam on top of each mixture and using a skewer make figue-8 patterns to move the jam around. 
10. Bake for 18 – 20 minutes or until lightly golden and springy to the touch. 
11. Cool on a rack.

Enjoy!