1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Line 2 x 8-hole cupcake tins with paper cases.

2

In a large bowl, use an electric hand-held whisk to beat together the sugar and spread until the mixture is pale and flu y. Add the eggs, one at a time, beating well after each addition. Add the flour and vanilla paste and stir by hand until well combined.

3

Drop a large spoonful of the batter into the bottom of each cupcake case, then drop in 1 tsp of the jam. Cover with the remaining batter and bake for 18-20 minutes until the cupcakes are risen and golden.

4

Let cool and then top with the raspberries. Dust with the icing sugar just before serving.