Put the softened butter in a mixing bowl with the caster sugar, and whisk together until creamy and light in texture and colour.
Gradually beat in the eggs and Vanilla Extract until well blended.
Sift the flour and Baking Powder on top and using a large metal spoon, carefully fold the flour into the whisked ingredients.
Divide the mixture equally between the cupcake cases and smooth over the tops.
Bake for approx 20 minutes until risen, golden brown and just firm to the touch. Transfer to wire racks to cool completely.
Carefully, using a sharp knife, carefully cut a circle out of the top of each cake approx. 1cm (1/2inch) away from the edge, scooping out a pocket of the cake sponge underneath at the same time. Trim away the excess sponge from each of the cake tops (keep the crumbs for truffles or cake pops - or , like me, you could just eat them with some jam and left over buttercream!)
Fill the centre of each cake with strawberry jam
*make your b buttercream*
Place the cold butter and icing sugar into a large bowl and carefully beat together until smooth and creamy. Add the vanilla extract and beat again (you might need to add a splash of milk to make a creamy consistency)
Place the buttercream into a piping bag and and pipe a generous swirl of butter icing on the top of each cupcake.
Decorate your cakes with love and Dr. Oetker sprinkles and maybe an edible Dr. Oetker flower
Serve and enjoy
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/08/simple-little-jammy-filled-cupcakes.html