Jam Filled Vanilla Buttercream Cupcakes

Jam Filled Vanilla Buttercream Cupcakes For the Vanilla Cupcake Batter 1 cups sugar ½ cup butter 2 eggs 2 tsp vanilla extract 1 1/3 cups + 1 tbsp cake flour 1 tsp baking powder ½ cup whole milk For the Partirdge berry Jam 1 cup partridge berries or chopped cranberries ½ cup sugar For the Vanilla Buttercream Frosting 2 cups icing sugar ½ up butter 1 tsp vanilla extract 1-2 tbsp milk To prepare the Vanilla Cake Cream the butter and sugar well. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla extract. Sift together the cake flour and baking powder. Fold in the dry ingredients in three equal portions, alternately with the milk in two equal portions. Always begin and end with dry ingredients. Spoon batter into paper lined cupcake pans filling ¾ full with batter. Bake for approximately 15-20 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean. Watch them carefully as they can over bake quite quickly. Cool on a wire rack and frost when completely cooled. When the cupcakes are completely cool fill them with partridge berry jam. Using a piping bag with a large star or a large round piping tip, fill the center of the cupcakes from the top pushing the tip to the middle of the cupcake and squeezing as you retract the tip. Do not overfill. To prepare the Partridge berry Jam Boil berries and sugar together gently for about 15-20 minutes or until the berries start to break up and the liquid is almost completely reduced. Cool for about 20-30 minutes and puree in a blender or a food processor until smooth. Cool completely in refrigerator before filling the cupcakes. Frost with vanilla buttercream frosting. To prepare the Vanilla Buttercream Frosting Cream the first 3 ingredients together until smooth. Add only enough milk, a tbsp at a time, to bring the frosting to a good spreadable consistency then beat well until smooth and fluffy.