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Strawberry jam surprise

These delicious cupcakes have ground almonds added to the mixture for extra flavour. But the real wow factor here is the lovely jammy surprise you experience when you bite into the sponge. You will need a long, narrow piping tube for piping the jam into the baked cake centres.

You will need…makes about 12

 115g (4oz) margarine or salted butter, softened

 115g (4oz) caster (superfine) sugar

 115g (4oz) self-raising (-rising) flour

 55g (2oz) ground almonds

 2 large eggs, beaten

 3 tbsp (45ml) milk

For the filling:

 about 4 tbsp strawberry jam

 no. 230 (Bismarck) piping tube (tip)

1 Preheat the oven to 180°C/fan 160°C/350°F/Gas Mark 4. Line your muffin tray (pan) with muffin cases (liners) and set to one side.

2 Place all the ingredients in the bowl of an electric stand mixer. Beat on a slow speed and then increase the speed gradually for 2–3 minutes, or until well combined.

3 Spoon the mixture evenly into the cases or fill a large disposable plastic piping (pastry) bag with the batter, snip off the end and pipe it into the cases.

4 Bake for 15–20 minutes, or until risen and golden brown. Cool on a wire rack.

5 When cool, fill another piping bag fitted with the no. 230 piping tube with the jam. Insert downwards into the centre of each cupcake and squeeze about a teaspoonful of jam into the cake centre, withdrawing the tube as you go.