Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.

Line a cupcake tin with cases and set aside.

Place the margarine and sugar into a bowl and using an electric mixer beat together until light and fluffy.

Add the eggs, self-raising flour and milk to the mixture, blending until fully combined.

Stir through the strawberry jam and spoon the mixture into your prepared tin.

Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.

Once ready, remove from the oven.

Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool. Whilst waiting, start to make the icing.

Bring the unsalted butter to room temperature.

Add the butter to a mixing bowl and using an electric mixer, blend until creamy.

Add half of the sieved icing sugar and milk to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.

Add the remaining icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth.

Add the vanilla paste and thoroughly mix through.

Now, incorporate the matcha/green tea powder. Start by adding 1/2 a teaspoon at a time and mix thoroughly, give it a taste and then add more powder for a stronger flavour if desired. You may need to add a little bit extra vanilla paste depending on how much matcha powder is added to help balance out the flavours. Add a small amount of extra milk to the bowl if the buttercream becomes too thick.

When everything is blended and smooth and you're happy with the flavour, apply to your cooled cake.

You can either pipe on to the cake or add a tablespoon of icing on each cake and using a butter knife or palette knife, 'smear' the icing on to the cake.

Add your strawberry half on top of the cake for the perfect finishing touch.

If you are decorating these with a fresh strawberry make sure that they're eaten on the same day as the strawberry can tend to turn brown if left and can spoil the cake.

These are best eaten on the same day as making, but if there are any leftovers, cover the cakes and keep in a cool dry place for up to 2 days.