Strawberry Jelly Cupcakes

Makes 12, Prep 45 mins, Cook 15 mins

125g unsalted butter, chopped, at room temperature

¾ cup caster sugar

2 eggs

1¼ cups self-raising flour

½ cup milk

85g packet strawberry-flavoured glitter jelly crystals

¾ cup boiling water

2/3 cup cold water

300ml tub thickened cream

1 tsp vanilla essence

1 Line a 12-hole muffin pan ( 1/3- cup 3 capacity) with paper cases.

2 Beat butter and sugar in a small bowl of an electric mixer until light and fluffy. Add eggs, one at a time, beating well between additions. Transfer to a large bowl. Add flour and milk in two batches. Stir until smooth. Spoon evenly into prepared cases.

3 Cook in a moderate oven (180C) for about 15 minutes, or until cooked when tested. Remove from oven.

4 Dissolve jelly crystals in boiling water in a medium heatproof bowl. Stir in cold water.

5 Pierce warm cupcakes all over with a skewer or toothpick. Slowly pour 1 tblsp jelly mixture over each cupcake. Transfer cupcakes to a wire rack to cool completely.

6 Pour remaining jelly into a 20cm square cake pan lined with baking paper. Refrigerate for 4 hours, or until set.

7 Beat cream and vanilla in a small bowl of an electric mixer until soft peaks form.

8 Lift jelly from pan. Cut into 1cm cubes. Decorate cupcakes with cream and jelly.