Pre-heat the oven to 180°C/160°C /Gas Mark 4. Line a muffin tin with the baking cases. Place the butter and sugar in a large bowl and cream together until light and fluffy.

Add the eggs and Vanilla Extract and beat together until smooth, if the mixture begins to curdle add a spoonful of flour. Fold in the flour until combined.

Divide the mixture between the baking cases and bake for 15-20 minutes until risen and golden brown. Allow the cupcakes to cool in the tin for 10 minutes and then transfer to a cooling rack to cool completely.

To make the buttercream- Pop the butter in a bowl and beat with a hand help electric whisk, until light and fluffy. Add in the icing sugar and vanilla and beat until combined.

Once the cupcakes are cool, take a sharp knife and cut a circle out of the top of each cake at an angle about 2cm from the edge. Remove the circle of sponge and place a small spoonful of jam in the hole in the sponge and place the piece of sponge back on top. Repeat to fill each cupcake.

Place the buttercream in a piping bag fitted with an open star nozzle. Pipe a swirl of buttercream onto the top of each cupcake.

Decorate your cupcakes with the Sprinkles and Ta-dah you’re ready to serve up your masterpiece!