Preheat oven to 180°C. Prepare your cupcake pan and line with your liners of choice.

Cream together the 4oz butter and the 5oz caster sugar until fluffy. Add the eggs and blend together with a spoon or whisk.

Add two teaspoons of vanilla extract and mix until well combined. Sift the 6oz flour into the mixture and mix until well combined into a smooth batter (but try to avoid not over-mixing).

Use about 2/3 of the mixture to pour small amounts into each of your prepared cupcake liners. With a teaspoon, drop small amounts of the raspberry jam onto each of the cupcakes. Use just enough of the remaining batter to cover the jam in each of the cupcakes. Your cupcake liners should be no more than half full otherwise they may overflow during cooking.

place on the middle shelf of your preheated oven. Bake for 25 minutes until golden brown.

For the frosting:

Take your 4oz butter and blend with two teaspoons of vanilla extract.

If using vanilla pods, split them and scrape out the seeds. Add these to the butter.

When this is properly combined, sift in your icing sugar and mix until blended. Add a little more icing sugar is you want it firmer. Do not overmix.

You may wish to place frosting in the fridge to firm up slightly before frosting your cake. Ensure the cake is properly cooled before applying frosting.

Once you have applied your frosting, you can top each cupcake with a fresh raspberry for a nice finishing touch!

Enjoy!