Chocolate and Raspberry Cupcakes

Ingredients:

• 1 1/2 cups plain flour

• 1/4 cup cocoa

• 1/4 cup sugar

• 1 tsp baking soda

• 1/4 tsp salt

• 1 tbs butter, melted

• 1 cup milk

• 1 tbs vinegar

• 1/3 cup Beerenberg Raspberry Jam

• Icing Sugar

Method:

1. Preheat oven to 180C.

2. In a large bowl, sift together flour, cocoa, sugar, baking soda and salt. Stir and make a well in the centre.

3. Pour the melted butter, milk and vinegar into the well. Stir until all ingredients are moist.

4. Place cupcake liners in muffin tin and spoon a tablespoon full of batter into each one.

5. Place 2 teaspoons of Raspberry Jam on top of the batter. Cover with an additional tablespoon of batter, sealing the jam in the centre.

6. Bake for 20 to 25 minutes. Remove from oven and sprinkle with icing sugar before serving.