- 115 g unsalted butter, softened
- 115 g caster sugar
- 1 tsp vanilla extract
- 2 medium free-range eggs
- 140 g self-raising flour
- 12 tsp strawberry jam
- 1 tbsp icing sugar, for dusting
Preheat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole cupcake tin with paper cases.
Cream the butter and sugar together until light and fluffy, then add the vanilla extract, eggs and 1 tablespoon flour. Whisk until combined, then add the remaining flour and whisk again.
Pour half the mixture into the cases. Add 1 teaspoon jam to each case and top with the remaining mixture. Bake for 20 minutes, until risen. Leave in the tin for 2 minutes, then cool on a wire rack. Dust with icing sugar before serving.
Cook’s tip: you can use any kind of jam for the ‘surprise’ – just whatever you have in the cupboard. Or for something really special, use a square of chocolate.