Preparation

For the jam:
Mix the pulp, the lemon juice and the sugar into a saucepan and put on medium heat. As the mixture starts to boil, lower the heat and cook for 40 minutes or until the liquid has a jam-like consistency.

For the cupcakes:
Preheat oven to 180 degrees C (350 degrees F). Sieve the flour and baking powder together in a bowl. Beat the eggs and sugar together until the mixture has thickened and turned a pale yellow. Place the milk and margarine in a saucepan on a low heat and bring to the boil. Set aside and allow to cool. Gradually and gently mix the liquid ingredients into the dry ingredients. First the egg and sugar mixture. Then add the milk and margarine. Add the vanilla essence last. Fill the muffin cups 3/4 full and fold in 1 teaspoon of araticum jam. Bake for 15 to 17 minutes in the oven, or until a toothpick inserted into the cake comes out clean.