- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup shortening
- 1/2 cup whole milk
- 3/4 teaspoon vanilla
- 2 egg whites from large eggs
- 1 large egg (use egg whites for a white cake and yolk for a yellow cake)
- 1 cup of raspberry jam
Preheat oven to 350F. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and additional whites or yolks, and mix at high speed until fluffy and smooth, approximately 2 minutes.
Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Place raspberry jam into a piping bag with a fine tip.
With a paring knife cut a cone shape into the top of the cupcake. Remove the cone to reveal a hole in the top of the cupcake.
Pipe about 1 tablespoon of raspberry jam into the hole of the cupcake. Place the piece of cut out cake back into the hole of the cupcake.
Place chocolate frosting into a bag with a large star tip. Frost the top of the cupcakes.