Step 1

Preheat the oven to 180C / 350F / 160C fan forced. Line a muffin tin with paper cupcake liners.

Step 2

In a large bowl, sift together the plain flour and corn flour. Add the sugar, baking powder and salt and stir well so everything is evenly distributed

Step 3

Beat the eggs and vanilla together well, until they become frothy (you can do this by hand, or with a hand beater or in a stand mixer and it should only take around 30-40 seconds).

Step 4

Add the buttermilk to the eggs and mix, followed by half the dry ingredients. Stir to combine. Now add the melted butter and mix well, followed by the remaining dry ingredients. Gently mix and fold to combine (a few very small lumps is fine).

Step 5

Fill the cases to about 3⁄4 full, then bake for 22-24 minutes or until a toothpick inserted comes out with just a few crumbs on it. Make sure to turn the tray halfway through cooking so they all cook evenly.

Step 6

Remove from the oven and allow to cool in the tins for 5-10 minutes before transferring the cupcakes to a wire rack.

Step 7

Use a blender to blend the freeze dried strawberries to a powder.

Step 8

In a stand mixer with a paddle attachment, beat the butter on low-med for 6 minutes (or until it’s looking very pale and whipped). Scrape down the sides half way through then continue beating.

Step 9

With the mixer on low, add the sugar 1 spoon at a time until combined. Scrape down the sides of the bowl. Add the salt, vanilla and cream and beat for 3 minutes at medium speed until it looks light, thick and whipped.

Step 10

Add the freeze dried strawberry powder and beat for another 2 minutes.