Raspberry Vanilla Cupcakes

• 1 1/2 (375 mL) cups all purpose flour
• 1 1/2 tsp (7 mL) baking powder
• 1/4 tsp (1 mL) salt
• 1 cup (250 mL) granulated sugar
• 1/2 cup (125 mL) vegetable oil
• 2 eggs
• 1 tsp (5 mL) vanilla
• 1/2 cup (125 mL) milk
• 1/3 cup (75 mL) raspberry preserves
• Frosting (see Frosting suggestions, below)
• Lemon Cream
• Cream Cheese Icing
• Muffin pan, lined with paper liners

1. Preheat oven to 350F (180C).
2. In a small bowl, mix together flour, baking powder and salt.
3. In a large bowl, whisk together sugar, oil, eggs and vanilla until smooth.
4. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
5. Scoop batter into prepared pan.
6. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched.
7. Let cool in pan on rack for 10 minutes.
8. Remove from pan and let cool completely on rack.
9. Remove paper liners from cupcakes.
10. Slice cupcakes in half horizontally.
11. Spread bottoms with raspberry preserves, replacing tops.
12. Top filled cupcakes with frosting.
13. Variation: Substitute apricot or cherry preserves for the raspberry.

flour, baking powder, salt, sugar, vegetable oil, eggs, vanilla, milk, raspberry preserves, frosting, lemon cream, cream cheese icing, pan

Taken from www.cookstr.com/recipes/raspberry-vanilla-cupcakes (may not work)