How to make cupcakes

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Heat the oven to 180°C/160°C fan/gas mark 4. Line 2 x 6-hole muffin trays with paper cases
Using the back of a fork, break up 225g strawberries to a rough consistency
Beat 200g softened unsalted butter and 200g caster sugar using an electric whisk,
Add 3 large beaten eggs, a third at a time, and mix until fully incorporated
Add 1 tsp vanilla extract and mix
In a separate bowl, mix 200g self-raising flour, 1 tsp baking powder and ¼ tsp salt
Fold into the wet ingredients, a third at a time
Fold in the strawberries
Divide the mixture evenly among the muffin cases
Bake for 25-30 minutes or until a skewer inserted the centre comes out clean
Remove from the oven and cool in the trays for 10 minutes
Transfer to a wire rack to cool completely
Meanwhile, prepare the frosting. Beat 125g softened unsalted butter until smooth
Add 100g of icing sugar, and beat until smooth and creamy
Repeat with another 100g of icing sugar
Add 40ml coconut cream and ½ tsp vanilla extract
Beat until light and fluffy
Pipe the frosting onto the cooled cupcakes
Top each cupcake with half a strawberry