Method
1. Pre-heat oven - 175°C / 350°F
2. Prepare a clean cupcake pan then set aside
3. Add all purpose flour, baking powder, baking soda and salt to a clean large mixing bowl
4. Whisk briefly until combined then set aside
5. Add unsalted butter to a clean large glass bowl
6. Heat until melted
7. Add granulated sugar to the large glass bowl
8. Whisk well
9. Add egg white, greek yogurt, milk, vanilla extract and vanilla bean seeds to the batter
10. Whisk well until combined
11. Transfer dry ingredients to batter gradually while mixing
12. Spoon batter into cupcake pan
13. Bake until skewer tests clean - 22 min
14. Let cool completely
15. Add unsalted butter to a clean medium bowl
16. Beat until light and fluffy - approx 3 min
17. Add powdered sugar, vanilla extract, vanilla bean seeds and heavy cream to the medium bowl
18. Add salt to the medium bowl to taste
19. Whip until combined then scrape bowl - 1 min
20. Whip until smooth - 1 min 30 sec
21. Decorate cupcakes with piping bag
22. Top with raspberry jam