Raspberry cupcakes

Pre-heat the oven to 180°c (fan 160°c, gas mark 4). Line a 12-hole cupcake pan with paper cases.

Cream together the softened butter and golden caster sugar on a medium speed until light and fluffy.

Add the eggs one by one following each with a spoonful of the flour. Mix until evenly combined.

Add the flour to the bowl and mix until fully incorporated.

Add the raspberries and chopped mint and mix again until evenly dispersed. Fill each paper case with cupcake mixture filling each 2/3rds full.

Bake in the oven for 20-25 minutes until well risen and golden. Transfer to a wire rack and allow to cool.

To prepare the buttercream, beat the butter then add the cream cheese and jam, beat again until fully combined. Sift in the icing sugar and mix until fully incorporated.

Fit a large piping bag with a star nozzle and add the frosting to the bag. Pipe swirls of frosting to the top of each cupcake and add a raspberry to each to decorate.