410g packet vanilla cupcake mix
1⁄4 cup raspberry jam
250g can whipped cream
Coloured sprinkles, fresh raspberries and wafers cut in half on the diagonal, to decorate
200g unsalted butter, chopped, at room temperature
2 cups icing sugar mixture
2 1⁄2 tblsps milk
Liquid pink food colouring
Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
Prepare cupcake mix according to packet directions, reserving frosting sachet. Divide evenly among prepared paper cases.
Cook in a moderately slow oven (160C) for about 25 minutes, or until cooked when tested. Remove. Stand in pan 5 minutes before transferring to a wire rack to cool.
To make frosting, beat butter in a small bowl of an electric mixer until pale and creamy. Gradually add sugar and reserved frosting sachet, beating until smooth. Beat in milk until combined. Tint pink with colouring. Transfer frosting to a disposable piping bag fitted with a 1cm star-shaped nozzle.
Using a small sharp knife, cut a circle from the top of each cake, about 11⁄2cm deep. Reserve circles for another use. Fill holes with jam. Pipe frosting over top of cupcakes.
Just before serving, pipe whipped cream on top of frosting. Decorate with sprinkles, raspberries and wafers.