Cuisine: Oriental | Cooking time: 15-20 mins | Serving: 12 cupcakes
100g butter, softened
1 cup fine sugar
1 tbsp vanilla essence
1&1/2 cups plain flour
1 tsp baking powder
1/2 cup milk
1/4 cup apricot jam
Preheat oven to 180°C. Grease 12 cupcake molds and place on a baking sheet or place cupcake papers in 12-hole muffin tray
In an electric mixer, beat butter until creamy and add sugar. Keep beating until the mixture turns pale and creamy.
Add the eggs one at a time, add the vanilla essence and beat until combined.
Sift the dry ingredients and add half of this with half of milk to the butter mixture, mix until combined. Then repeat with the remaining flour and milk.
Spoon the batter into the cupcake molds upto 1/3 full. Place about 1/2 tsp of the jam in the centre of the mixture and then pour the batter until 3/4 full.
Bake for about 15-20 minutes until a skewer inserted into the middle of a cupcake comes out clean.
While the cupcakes are still hot, brush with melted butter and then sprinkle with some sugar. Transfer to wire racks and allow to cool completely.