Damson Blood Cupcakes

By Jo Kinley
  • 125g butter 
1 tsp vanilla extract
1/2 cup of castor sugar 
2 eggs 

  • 1 cup plain flour 

  • 2 tsp baking powder 

  • 1/4 cup of milk 
  • Damson Plum Jam

Pre-heat oven to 190°c and prepare cupcake trays. Beat the butter, vanilla and sugar together until creamy and pale. Add eggs one at a time and mix well. Don't worry if it looks like it is starting to separate, in my experience it all turns out the same in the end.

Sift flour and baking powder into the buttery egg mix and fold in until combined. Slowly stir in milk to achieve a soft dropping consistency. 
Spoon in enough mixture so that all tray holes are 1/3 full. Add a dollop of Damson Jam and then finish filling the holes up with the mixture so that they are 2/3 full. Bake for 15 minutes or until cakes spring back when lightly touched.