Strawberry Jam Filled Cupcakes

Cupcakes, although we love them very much but since started baking for friends, we have been loaded with 1 or 2 of those extras from each batch of baking that over a period of time it no longer is a pleasure but a pressure to finish them.

So for a change, I decided to bake some cupcakes filled with strawberry jam. Strawberry jam is the only jam that never cease to appear in my fridge. I readily have them to please my occasional crave for scones which I think must have been acquired along with the English that I learnt from England during my school days. I must say that where scones are concern, I am as arrogant and proud of them as the British. My hubby can't stand the way I insist on how a scone should be splitted into half and only served with whipped cream and strawberry jam. If only clotted cream is readily available.............

Back to the cupcakes. Although in this instance I used strawberry jam, but any other jam will do according to individuals preference. As for the cupcake, I used the easy and quick Madeira Cake recipe.

Ingredients

250g butter

4 large eggs

160g castor sugar

250g self-raising flour, sifted

1 tsp vanilla essence

Strawberry Jam

Cream butter, sugar and vanilla essence till light and fluffy.

Mix in eggs, one at a time. Beating well after each addition.

Then fold flour into cake mixture.

Fill paper cup with 1 tbsp of cake batter and make a small well in the middle of the batter.

Spoon 1 tsp of strawberry jam into the well.

Cover the jam with another tbsp of cake batter.

Bake in oven pre-heated to 160C for 15 to 20 minutes.

Note : Cool cupcakes completely before serving as the strawberry jam is burning hot immediately after baking.