Raspberry Rose Cakes

This recipe is for use with the NordicWare Sweetheart Rose muffin pan - the recipe came with the pan. I'm typing it in here so I don't lose it! It can also probably be made in a regular muffin pan as well.

• Ready In: 40 mins
• Serves: 24

Ingredients

• 1 1⁄2 cups sugar
• 1  cup butter
• 5  eggs
• 3  cups flour
• 1 1⁄2 teaspoons baking powder
• 1 1⁄4 cups milk
• 2  teaspoons vanilla
• 1⁄3 cup  raspberry jam, divided
•  powdered sugar (optional)

Directions

1. Preheat oven to 325 degrees F.
2. Grease and flour pan well.
3. In large mixing bowl, combine sugar and butter and mix well.
4. Add eggs, one at a time, mixing well after each one.
5. Add remaining ingredients except jam and mix well, scraping bowl occasionally.
6. Fill individual cups 2/3 full.
7. Spoon half the jam (this recipe makes 2 batches) on top of the batter, dividing evenly between the cups.
8. Gently swirl jam into the top of the batter, using the tip of a knife.
9. Bake for 20-25 minutes or until toothpick inserted comes out clean; cool 10 minutes in pan; turn out and continue to cool.
10. Bake second batch.
11. Dust with powdered sugar if desired.