Add the eggs, flour and milk and beat until well combined and smooth. Spoon the mixture evenly into the 24 paper cases. Spoon a little jam on to each cake and, using a cocktail stick, swirl the jam into the batter.Bake for 15 minutes or until a skewer comes out clean.To make Swiss meringue buttercreamPlace the egg whites and sugar in a bowl over a pan of simmering water. Stir pretty much constantly to prevent the egg from cooking. After five–ten minutes, when the sugar has dissolved, remove the bowl from the pan of simmering water and whisk until the meringue has puffed up and the mix is cool. Add the butter and vanilla to the meringue and whisk until the butter has been completely incorporated into it. At first it will look a disaster – it will collapse and look curdled but don’t worry! Stop when the mixture is smooth, light and fluffy. Beat the jam into the buttercream. If you want it pinker, add a little food colouring. Spoon the buttercream into a piping bag and swirl on to each cupcake.
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