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Method Prep:30min › Cook:20min › Ready in:50min
Pre-heat the oven to 180 C / 160 C fan / Gas 4. Place cupcake cases in a 12 hole tin.
Mix together the caster sugar and eggs. Then add the flour, milk and 200g of the butter (I usually melt the butter in the microwave and leave it to cool before adding to the mix). Mix together until you have a smooth creamy mixture. Spoon the mixture into the cupcake cases prepared earlier.
Bake on the middle shelf of the oven for 20 to 25 minutes until they're golden brown and bounce back when pressed on top. Cool on a wire rack.
For the icing: With the remaining 140g of butter in a bowl, mix the butter with the icing sugar until a smooth paste forms (if it's too thick I add a little milk to make it easier to pipe). Add the jam spoon by spoon. Once you have done this spoon the icing into a piping bag and leave in the fridge until the cakes are cool enough to decorate.
Once you have piped the icing onto the cake you could add a single slice of strawberry or crushed pistachios to decorate.