Plum Cupcakes:

120g butter, softened lots

350g plain flour

½ tsp baking powder

½ tsp salt

4 large egg yolks

350g soft light brown sugar

180ml buttermilk 

(If in the UK, I tend to be able to find this easiest at Morrison's, if not, put 180ml whole milk in a bowl and add a few squirts of lemon juice and give it a few minutes - you should notice the change)

340g plum jam

As with all cupcakes, oven: 190/375/G5 (Remember fan = -20).

Now, with a hand mixer, beat together the butter, flour, baking powder and salt until you get something vaguely resembling gritty crumbs.

In a measuring jug, beat together by hand the egg, sugar and buttermilk and 120g of the jam until homogeneous. Add this mix to the dry little by little, beating thoroughly all the time. Next, increase the speed and mix until silky smooth.

Fill the cases but alternate between a layer of batter, a thin drizzle of remaining jam and more batter; but only once, so there should be approximately 1.5 inches of batter separated by a thin layer of jam. BUT remember you still need 70g of jam, people!

Once baked (18 - 20 minutes) cool completely and make a buttercream. Stir in 70g jam to the cream and get creative with that piping!