• Preheat oven to 356°F / 180°C

TO MAKE THE CUPCAKES

• Place 12 paper cases in a muffin tray.
• Beat butter and sugar together until light and fluffy. Add in the eggs and beat until the mixture is creamy.
• Sift the flour and baking powder into the beaten butter mixture and mix until well combined.
• Divide the mixture between 2 bowls.
• Beat the vanilla extract and milk into 1 of the bowls and the cocoa powder paste into the other bowl.
• Place alternate teaspoonfuls of the mixture into the paper cases.
• Bake in the preheated oven for about 10 to 15 minutes until risen and firm to the touch.
• Transfer to a wire rack and leave to cool.

TO MAKE THE FROSTING / ICING

• Cream butter and powdered / icing sugar together.
• Add enough milk to make a smooth spreadable consistency.
• Divide the mixture between 2 bowls and stir in strawberry jam and a little pink food colouring into one of the bowls.
• Add vanilla essence to the white frosting in the other bowl
• Place alternate spoonfuls of the frosting into a large piping bag fitted with a nozzle you prefer..
• Pipe swirls of frosting onto each cupcake.