Scales, Oven thermometer, 12 hole cupcake pan, cupcake cases, Kenwood kMix stand mixer with Creaming Beater attachment or K Beater if you do not have a Creaming Beater, disposable large piping bag, large star nozzle, cooling rack
Oven Temp: 160c (fan)/180c/Gas Mark 4.
Fit the creaming beater to the Kenwood kMix stand mixer. As the creaming beater is rubber, it acts like a spatula and will scrape all the ingredients from the bowl.
Line the recesses of a 12-hole cupcake pan with paper cases.
Cream together the softened Stork and golden caster sugar on a medium speed until light and fluffy.
With the kMix stand mixer still running add the eggs one by one following each with a spoonful of the flour. Mix until evenly combined.
Add the flour to the bowl and using the fold setting on the kMix stand mixer, mix until fully incorporated.
Add the raspberries and chopped mint, mix again on the fold setting until evenly dispersed.
Fill each paper case with cupcake mixture filling each 2/3rds full.
Bake in the oven for 20-25 minutes until well risen and golden.
Transfer to a wire rack and allow to cool.
To prepare the frosting beat the Stork in the stand mixer using the creaming beater. Add the cream cheese and jam, beat again until fully combined.
Sift in the icing sugar and mix on a medium speed until fully incorporated.
If the frosting is too runny chill in the fridge for 30 minutes before using.
Fit a large piping bag with a star nozzle and add the frosting to the bag.
Pipe swirls of frosting to the top of each cupcake and add a raspberry to each to decorate.