• Begin by preheating your oven to 350°F (175C/160C Fan) and lining a cupcake tray with cases.
• In a medium bowl, mix together the crushed biscuit and 5 tablespoon melted butter, then divide amongst the cupcake cases and press into the bases, like you would for a cheesecake. Set aside.
• In a medium bowl, mix together the flour, cornflour, salt and baking soda. Set aside.
• In a large bowl, cream together 3 tablespoon of butter and ⅓ cup sugar. Add one egg yolk and vanilla, beating to combine. Add the flour mixture and milk in alternating additions. Start with ⅓ of the flour mixture, then half the milk, ⅓ of the flour, the rest of the milk and the final ⅓ of the flour.
• In a separate bowl, using a handheld electric whisk, beat the egg white until soft peaks form. Slowly begin to add the remaining ⅓ cup of sugar about 1 tablespoon at a time and beat on high until stiff peaks form. This is your meringue and will help to lighten the cake.
• Add your meringue to the cake batter and fold through until well combined. Be careful not to knock out all of the air.
• Divide the batter evenly amongst your cupcake cases and bake in the centre of the oven for about 30 minutes - checking after 20 minutes. They will become lightly golden on top and a toothpick inserted in the middle of the middle cupcake should come out clean.
• Remove from the oven and from the cupcake case. Allow to cool on a wire rack.
• Meanwhile, make your cream cheese frosting by beating the butter and icing sugar together until light and creamy for a couple of minutes. Add in the cream cheese and vanilla bean paste, beating to incorporate.

To Assemble the Cupcakes

• Using a knife of a large piping tip inverted, you can make an indentation and scoop out some of the centre of the baked cupcake. In this cavity, spoon a teaspoon or so of the strawberry jam. If you have reserved some of the cupcake, you can top this off to create a little cover of cake over the jam. Repeat this on all of the cupcakes.
• Spread or pipe the frosting over the top. They are now ready to serve!