Place the butter over medium heat until melted. Then let the melted butter cool down for some minutes and pour it in a large mixing bowl. Add the egg.

Whisk the butter and eggs well until foamy. Then add the caster sugar and strawberry jam (keep a tablespoon of the jam aside for the frosting).

Stir the mixture well. Then add the sifted flour and season with a pinch of salt.

Beat until you get a rather thick cake batter. Add 3 drops of red food coloring.

Stir the batter well. Line a cupcake oven tray with paper cupcake casings. Then fill each of them with 2 tablespoons of the pink batter.

Place the tray in a preheated oven at 320°F (160°C) and bake the cupcakes for 30 minutes until fully risen. Insert a toothpick, it should come out clean. In the meantime make the frosting. Beat the icing sugar and the cream cheese together. Then add the rest of the red food coloring.

Beat the cream cheese again. Then add the rest of the strawberry jam you kept aside.

Stir well. Then remove the freshly baked cupcakes from the hot oven and let them cool fully.

Transfer the cream cheese frosting to a piping bag and garnish the cupcakes with it. Sprinkle with extra caster sugar if you like. Then serve at room temperature.