Preheat the oven to 170°c
Put the flour, sugar, baking powder and margarine in a bowl and mix until you have a breadcrumb-like consistency (this is much easier if you do it with a freestanding mixer).
Add the egg, milk and almond extract and mix until the mixture is smooth. It will be very liquid, don't worry!
Divide the mixture into 12 cupcake cakes. This is easier if you decant it into a jug and pour it into the cases.
Bake in the centre of the oven for 20mins. A cocktail stick should come out clean, if not then give them a few more minutes.
Leave the cakes on a wire rack to cool.
When they are cool, use the corer to remove the centre of the cupcakes (or use a teaspoon). Spoon raspberry jam into the hole.