For 24 cupcakes
250g unsalted butter, at room temperature
250g caster sugar
4 eggs
250g self-raising flour
4 tbsp milk (whole or semi-skimmed, not skimmed)
6-8 tsp strawberry jam
For the Swiss meringue buttercream
8 egg whites
500g caster sugar
500g unsalted butter
4 tsp vanilla extract
8 tbsp seedless strawberry jam
Preheat the oven to 190C/fan oven 170C/gas mark 5.