380g/14oz plain flour with 2 tbsp corn flour added – to make muffins lighter
1 tsp baking powder
340g/12oz cup unsalted butter
5 large eggs, room temperature
1 tsp vanilla extract
250ml/8 floz non-fat buttermilk
12 fresh strawberries cut in half
Preheat oven to 180C/350F/gas mark 4. Line a muffin tin with muffin cases. In a medium bowl, mix flour, baking powder, and a pinch of salt. In another bowl beat butter and sugar until pale yellow. Add one egg at a time while beating then add the vanilla. With a wooden spoon or a spatula gradually fold in the flour mixture. Alternate adding the flour mixture and buttermilk until all has been incorporated. Spoon the batter into the muffin cases until three quarters full. Bake for 25-30 minutes, let cool in the mould for 5-10 minutes and transfer to a cooking rack.
Cream cheese frosting
300g/11oz unsalted butter, room temperature
200g/7oz cream cheese
85g/3oz icing sugar
1/4 cup strawberry conserve or jam
Melted white chocolate (optional)
Whisk all ingredients together for about 6 minutes and place in a piping bag with a round tip. Pipe a swirl of frosting on top of each muffin, cool in the fridge for about 6 minutes. To melt chocolate; fill a large bowl a quarter of the way up with boiling water. Place a smaller bowl on top and gently mix until all chocolate has melted. Take the cupcake by the bottom and dip the top into melted white chocolate, place-halved strawberry on top and let cool. Note: Another option is to place room temperature chocolate truffle mix in a piping bag with a star tip and pipe on top.