Strawberry meringue cakes

1.Preheat oven to moderate, 180°C. Lightly grease or line a 12-hole, 1/3-cup muffin pan with paper patty cases.

2.In a large bowl, using an electric mixer, beat butter and sugar together until pale and fluffy. Beat in vanilla.

3.Add eggs, one at a time, beating well after each addition.

4.Fold flour into creamed mixture alternately with milk, beginning and ending with flour. Divide evenly among cases until 2/3 full.

5.Bake 15-20 minutes, until cooked when tested. Cool in pan 5 minutes then transfer to a wire rack to cool completely.

6.Using tip of a knife. cut a deep circle from the top of each cake and reserve. Spoon jam into each recess. Trim underside of reserved cake tops. Replace to cover jam.

7.In a small saucepan, combine sugar, water and cream of tartar. Stir over low heat, without boiling, until sugar dissolves. increase heat to high and bring to boil. Allow to boil, without stirring, 3-4 minutes, until thickened. in a small bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually pour in hot syrup in a thin, steady stream, beating constantly until thick and glossy. Beat in colouring. Spoon icing into piping bag fitted with a 1cm plain nozzle. Pipe spirals onto each cupcake to serve.