Original Old-Fashioned Fruit Jelly Cakes

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tray with cupcake liners.

In a medium bowl, combine the flour, baking powder, baking soda, and salt.

Using a mixer, cream the butter and sugar together until it is light and fluffy.

Beat in the egg, then add the vanilla extract.

Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Fill each cupcake liner about 2/3 full with the batter.

Bake for 15-20 minutes, or until a toothpick comes out clean when inserted into the center of a cake.

Allow the cakes to cool in the tray for about 5 minutes before transferring them to a wire rack to cool completely.

Once the cakes are cool, cut a small hole in the top of each one and fill it with a teaspoon of your chosen jelly or jam.

Dust the tops of the jelly cakes with icing sugar before serving.