For the cakes:
130g soft, unsalted butter 130 g grain sugar powdered in mixer
2 medium eggs 120g plain flour
2 teaspoons baking powder 1 tsp vanilla / strawberry essence
1 tbsp milk
For the topping:
75g soft, unsalted butter
200g icing sugar
100g strawberries, chopped finely
Preheat the oven to 200C.
Beat the butter, sugar till light and fluffy. Crack in the eggs, and beat again until smooth.
Stir in the flour, baking powder and vanilla essence, milk and mix until it forms a dropping consistency. In case required add a teaspoon more milk
Pour the cake batter into 12 cupcake molds and bake in the oven for about 15-20 minutes,
until firm and springy to the touch. Lift out gently and cool on a wire rack.
For the topping
Beat the butter and icing sugar together until it forms a stiff paste.
Fold in the chopped strawberries.
As you mix, the juice from the strawberries will turn the icing pink;
it will also loosen it considerably.
Spoon a teaspoonful or so onto each cupcake and top with cut strawberries.