These strawberry swirl vanilla cupcakes are a breeze to make. The batter comes together quickly with basic cupboard ingredients. Fresh strawberries are folded through at the end so you get juicy bursts in every bite. A spoonful of strawberry jam swirled into each cupcake before baking adds extra flavour and gives that pretty marbled finish. They bake up golden on top, tender in the centre and lightly crisp around the edges.

Ingredients

• 125 g unsalted butter, softened
• 150 g caster sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 180 g self-raising flour
• 60 ml milk
• 150 g fresh strawberries, chopped
• 4 tablespoons strawberry jam

Method

1. Preheat the oven to 180°C and line a muffin tray with cupcake cases or lightly grease ramekins.
2. Cream the butter and sugar together until pale and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Fold in the flour gently, alternating with the milk, until you have a smooth batter.
5. Fold through the chopped strawberries.
6. Spoon the mixture evenly into the prepared tray, filling each about three quarters full.
7. Add a small spoonful of jam on top of each cupcake and swirl lightly with a toothpick.
8. Bake for 18 to 22 minutes, or until golden and a skewer inserted into the centre comes out clean.
9. Allow to cool slightly before serving.