Prep: Mix together the milk and white vinegar in a small bowl to make buttermilk. Place this in the fridge for 15 minutes for the milk to slightly curdle. Then you’ll have buttermilk!

Sift the cake flour, baking powder, baking soda, salt and skim milk powder into a bowl and mix together. In a separate bowl, combine the jam, buttermilk and vanilla extract. Set both bowls aside.

In a large bowl, whip the butter and sugar together with an electric mixer until pale and fluffy. Then add the eggs and egg whites one at a time, mixing after each addition. Add the flour mixture to the egg mixture in 3 additions, alternating with the buttermilk mixture (flour>buttermilk>flour>buttermilk>flour), gently mixing after each addition. Then add the fresh raspberries and pink food colouring and mix until just combined.

Pour the batter into a muffin pan lined with cupcake liners. Bake at 350F for 20 minutes or until fully cooked. Transfer the cupcakes to a cooling rack and allow them to fully cool.

Cream the butter in a large mixing bowl until it’s light and fluffy. Add the vanilla extract, and mix together. Add the confectioner’s sugar 1 cup at a time, beating with each addition. Add the jam and mix well.

Make a hole in the center of each cupcake and fill it with raspberry jam. Place the buttercream in a piping bag fitted with a round tip and pipe it into a swirl on top of each cupcake. Top with a raspberry and enjoy!