Jam Filled Cupcakes

INGREDIENTS:

1 1/2 C. flour

2 tsp. baking powder

1/2 tsp. salt

1/2 C. soft butter

1 C. sugar

2 eggs

3/4 C. milk

1 tsp. vanilla, lemon or almond extract

1/4+ C. any Tait Farm Jam, Preserve or Conserve

12 Cupcake Liners

Preheat oven to 350 °F. Place the cupcake liners in a muffin tin. Combine the dry ingredients and set aside. Beat the butter and sugar until fluffy.

Add the eggs, one at a time, beating well after each. Add the extract. Add 1/2 of the flour mixture then half of the milk beating to combine. Continue beating and add the rest of the flour and milk.

Fill the liners no more than halfway full of batter.

Carefully spoon no more than 1 tsp. of jam into the center of each. Carefully spoon the rest of the batter over the jam. Bake for 20-23 minutes or until golden brown.

When cool frost with your favorite frosting or dust with powdered sugar.