• 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


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole cupcake tin with paper cases.

  2. 2

    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.

  3. 3

    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.

Nutritional Details

Each serving provides
  • Energy 724kj 173kcal 9%
  • Fat 8.9g 13%
  • Saturates 5.0g 25%
  • Sugars 12.3g 14%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1612kj/385kcal

Each serving provides

20.7g carbohydrate 0.5g fibre 2.4g protein

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