Ingredients
Yield: 12 cupcakes
Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min
For the Cupcakes:
2oz (50g) seedless raspberry jam
2oz (50g) fresh raspberries
1 and 1/2 cups (150g) cake flour*
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
3/4 cup (150g) caster/granulated sugar
2 teaspoons vanilla extract
1/4 cup + 2 tablespoons (90ml) vegetable oil
1/2 cup (120ml) sour cream, room temperature
For the Buttercream:
4 cups (500g) icing sugar
1 cup (226g) unsalted butter, softened
4 tablespoons seedless raspberry jam
2 - 3 tablespoons milk
12 raspberries, to garnish
Preparation
