1 cup sugar 10 Tbsp butter, softened 3 eggs 13/4 cups flour 1 tsp baking powder 3/4 cups whole milk 1/2 tsp vanilla extract 1/4 tsp salt 1/3 cup raspberry jam, divided Heat oven to 325°F. Grease and flour pan. In large mixing bowl, combine sugar and butter; mix well. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients, except raspberry jam; mix well, scraping bowl occasionally. Spoon into individual cups until they're 2/3 full. Spoon dollops of half of the jam on top of the batter, dividing evenly among the cups, reserving the other half of the jam for the second batch of cakes. Using a small knife or toothpick, gently swirl jam just into the top of batter. Bake for 19-22 minutes or until toothpick inserted comes out clean. Cool 5 minutes in pan. Turn out on to cooling rack and continue to cool. Repeat using remaining batter. Dust with powdered sugar. Makes 12 cakelets.
Heat oven to 325°F. Grease and flour pan. In large mixing bowl, combine sugar and butter; mix well. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients, except raspberry jam; mix well, scraping bowl occasionally. Spoon into individual cups until they're 2/3 full. Spoon dollops of half of the jam on top of the batter, dividing evenly among the cups, reserving the other half of the jam for the second batch of cakes. Using a small knife or toothpick, gently swirl jam just into the top of batter. Bake for 19-22 minutes or until toothpick inserted comes out clean. Cool 5 minutes in pan. Turn out on to cooling rack and continue to cool. Repeat using remaining batter. Dust with powdered sugar. Makes 12 cakelets.