Raspberry Rose Cashew Cupcakes

I'm really not to happy with the presentation of this cupcake, but it sure tastes good.........Next time I will thin out my glaze even thinner and put more color in the cupcake itself.
I bought this pan from www.Kitchenkrafts.com and plan on buying more. This pan is the Sweetheart Rose cake pan made by Nordic Ware and is from their Platinum Collection. When you consider all the nooks and crannies in the design of the pan, you would think, that the cakes would get stuck , but they don't.............The release of the cakes is quite easy.
I also loved this recipe that came with the pan, it is actually called Raspberry Rose Cakes, but I added a 1/2 cup of cashews to give it a little more Sweet and Salty taste, which turned out very pleasing to the palette.
These would also be great addition to a Morning brunch.............Instead of muffins.

Raspberry Rose Cashew Cupcakes

1 1/2 Cups sugar

1 Cup unsalted butter

3 Eggs

3 Cups Flour

1 1/2 teaspoons Baking Powder

1 1/4 Cups Milk

2 teaspoons Vanilla

1/3 Cup Raspberry jam (seedless)

1/2 Cup salted cashews (chopped)

Makes 24 cupcakes

Heat oven to 325 degrees. Grease and flour pan (if that is what your using, you could also line a cupcake pan, if you so choose)

In a large bowl, combine sugar and butter, mix well. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients, except raspberry jam; mix well, scraping bowl occasionally. Spoon into individual cups until they're 2/3 full. Spoon dollops of half of the jam on top of the batter , dividing evenly among the cups; reserving the other half of the jam for the second batch of cakes. Using a small knife, gently swirl jam just into the top of batter. Bake for 20-25 minutes or until toothpick inserted come out clean. Cool 10 minutes in pan. Turn out on to cooling rack and continue to cool. Repeat with second batch.

To finish cupcakes you could sprinkle with powder sugar or a nice thin glaze.....................