Apricot Surprise Cupcakes

The surprise in these cupcakes is the delicious runny apricot centre.

Ingredients

165 g	Butter
1 ¾ cups	Caster sugar
2 tsp	Vanilla essence/extract
2	Eggs
3 cups	Flour
2 ½ tsp	Baking powder
1 pinch	Salt
1 ¼ cups	Milk
½ cup	Apricot jam (Main)

Directions

1. Heat oven to 160 degC fan bake. Line a 12-hole standard muffin tin with paper cases. Place butter (softened), caster sugar and vanilla in a bowl and beat with an electric mixer until pale and creamy.
2. Beat in eggs one at a time. Sift dry ingredients together and fold into mixture, alternating with the milk. Stir just enough to combine into a creamy batter.
3. Three-quarter fill prepared cases. Hide a heaped teaspoonful of apricot jam in the centre of the mixture of each cupcake.
4. Bake for 20 to 25 minutes or until a skewer inserted into the cupcake mixture (not in the centre where the jam is!) comes out clean. Remove to a wire rack to cool.