Ingredients     90g unsalted butter     1/2 cup castor sugar     2 eggs     1 cup self-raising flour     2 tbsp natural yoghurt     2 tbsp strawberry jam     For the icing     1-1/2 cups unsalted butter     1-3/4 cups icing sugar     2 tbsp of strawberry jam     12 fresh strawberries, sliced     Icing sugar, for dusting Preparation In a mixing bowl, cream butter and sugar, then add eggs slowly. Fold in flour and add yoghurt. Then strawberry jam and mix well. Spoon batter into muffin cup lined trays. Bake at 180C for 16-18 minutes. For the icing, cream butter and sugar till light and fluffy. Then add strawberry jam and mix. Spread icing evenly over cooled cupcakes. Add sliced strawberries as toppings and dust with icing sugar just before serving. Tip Remember to scrape the bottom of your mixing bowl as sometimes the blender may not mix all the ingredients thoroughly enough.