RECIPE FOR 12 CUPCAKES:
> 125g soft unsalted butter
> 125g caster sugar
> 125g self raising flour
> 1/4 tsp bicarbonate of soda
> 2 large eggs
> 2 tbsp milk
> 2-3 tbsp raspberry jam (recipe here)

 RECIPE FOR THE BUTTERCREAM:
> 2 egg whites (use large eggs and free-range if possible)
> 150g caster sugar
> 200g chopped unsalted butter, soft
> 1/2 tsp vanilla extract
> 2 tbsp raspberry jam

 HOW TO:
This cake is incredibly easy to make. All you need to do is add all the ingredients to the mixing bowl (except for the raspberry jam) and combine everything either with a stand or a hand mixer at a medium speed for about a minute. Once done, add the raspberry jam and slowly fold it in with a spoon, making subtle ripples (as below). Line the cupcake cases with the rippled batter and bake at 170C for 18-20 minutes.

Once the cakes are out of the oven, let them cool for a bit then using an apple corer make a hole in the centre of the cupcake and fill it in with jam.

For the Swiss meringue buttercream, whisk in the egg whites and the sugar over bain-marie (using the mixer bowl over a pan with a small amount of water). Keep whisking in low heat until the mixture is no longer grainy. Remove from the hob and put it in the mixer for about 10 mins on medium / high speed. Reduce the speed and start adding butter, slowly. Once all is combined, add the vanilla extract and beat in the mixer for a few more seconds. 

Finally, add the jam and do the same you did to the batter - swirl it around to give it a rippled look. Then pipe it onto the cupcake and to finalise the decoration, add a fresh raspberry to the top. This is what the cupcake should look like inside. 

Very easy, fruity and delicious. It gets a score of 9/10 from me.