You will need:
12 cupcake tray
180g Caster Sugar
1tsp Vanilla Extract
160g Self Raising Flour
500g Icing Sugar
1/2 tsp Vanilla Extract
Pink Food Colouring
Preheat oven to 180˚c. Line a cupcake tray with paper cases.
Cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla. Sift the flour and fold into mixture. Slowly add in the milk and mix to form a smooth batter.
Spoon the mixture into the cupcake cases and bake for 20mins. Transfer to a wire rack to cool.
Once cooled, cut out a small hole on the top of each cupcake and spoon in some raspberry jam.
For the icing, sift the icing sugar into a bowl. Add a little water and mix to form a paste. Add the vanilla and a drop of pink food colouring and mix well to form pink icing.
Pour some icing on top of each cupcake until it fills the case and add a raspberry on top to decorate.