Strawberry Cream Cupcakes

• 9 tbsp butter, at room temperature
• 3/4 cup sugar
• 1 tsp vanilla extract
• 2 None large eggs
• 1/2 cup self-raising flour
• 2/3 cup milk
• 24 None small strawberries, hulled, thinly sliced lengthwise
• 2 tbsp strawberry jam
• None None FOR THE BUTTERCREAM
• 5 tbsp butter, at room temperature
• 1 cup powdered sugar
• 2 tsp milk

1. Preheat oven to 350u0b0F. Line a 12 hole cupcake pan with paper liners.
2. Using an electric mixer, beat butter, sugar, vanilla, eggs, flour and milk in a medium bowl on low speed until just combined. Increase speed to medium and beat for 3 mins or until pale and creamy. Spoon into prepared pan. Bake for 20-25 mins or until a skewer inserted at center comes out clean. Cool for 5 mins in the pan. Transfer to a wire rack to cool completely.
3. Meanwhile, to make buttercream, using an electric mixer, beat butter and sifted powdered sugar in a small bowl until light and fluffy. Beat in enough milk to make a thick icing.
4. Spread cooled cupcakes with the buttercream. Arrange strawberry slices on top to create a flower pattern.
5. Combine jam and 1 tbsp water in a small microwave-safe bowl. Microwave on high for 30 seconds or until melted and smooth. Cool slightly. Brush cakes with jam to glaze.

butter, sugar, vanilla, eggs, flour, milk, strawberries, strawberry jam, buttercream, butter, powdered sugar, milk

Taken from recipes-plus.com/api/v2.0/recipes/24486 (may not work)