Kaya swirl cupcakes

Ingredients (makes 12):
140g butter, softened
3/4 cup sugar
3 eggs, at room temperature
1/2 tsp vanilla essence
200g plain flour
1/4 tsp salt
2 tsp baking powder

Method:
1. Pre-heat oven to 180 deg C.
2. Line 12 muffin tins with paper liners.
3. Sift flour, salt and baking powder together into a bowl.
4. In another bowl, cream butter and sugar until light and fluffy.
5. Add the eggs in one at a time until fully incorporated — don’t worry if the batter doesn’t look smooth. Add the vanilla essence.
6. Stir in the sifted flour, salt and baking powder until no flour remains.
7. Using an ice-cream scoop, fill the muffin liners with batter. Each should come up to three-quarters full.
8. Top each cake with a heaped teaspoon of kaya and swirl it in using a toothpick.
9. Bake for 20 minutes, then remove and leave on a wire rack to cool.

Tips:
Recipe uses FairPrice Hainanese Kaya with Honey ($2.19) available at all FairPrice supermarkets.

Recipe source: Today newspaper (3 Jul 2008)