Ingredients

• 125g unsalted butter
• 175g caster sugar
• 1 large eggs
• 1/2 tsp vanilla extract
• 175g selfr-aising flour
• Pinch salt
• 3 tbsp milk, room temp

• 100g strawberries cut into small pieces

• Smooth strawberry jam

• 125g unsalted butter

• 250g cream cheese
• 1/2 tsp vanilla extract
• 275g icing sugar
• Strawberries to decorate

Method

1. Preheat the oven to 180C.
2. Cream butter and sugar until light and fluffy. Add the vanilla extract then add the eggs a tablespoon at a time.
3. Sift in the flour and salt; add the milk and fold in until combined and smooth. Gently fold through the strawberry pieces.
4. Spoon into cases and bake for 17-20 minutes until risen, golden brown, and firm to the touch. Allow to cool in the tray for a few minutes then transfer to a wire rack.
5. Once cool use a metal piping bag to add some strawberry jam into each cake.
6. To make the icing, beat together the butter, cream cheese and vanilla until soft and creamy. Then add the icing sugar. Pipe onto each cupcake and decorate with a strawberry or a drizzle of jam.

Made 16 small cakes (12 large/med).