Step 1

Preheat the oven to 180˚C / 356˚F.

Step 2

Add your egg yolks and 6 tbsp caster sugar into a stand mixer or large mixing bowl. Blend them together for two mins on medium speed until the yolks become pale yellow. Add the milk and vanilla and mix again until combined.

Step 3

Next, add self raising flour and salt in with the egg yolks and mix slowly to combine, gradually increasing speed as the flour incorporates. If using a stand mixer, transfer to a separate large bowl and set aside.

Step 4

Add the egg whites into your cleaned stand mixer bowl and whisk on medium high speed. Gradually add the remaining 2 tbsp caster sugar and continue to mix until soft peaks form. Increase speed up to high and mix for a few minutes until the egg whites are stiff but not dry.

Step 5

Pour the egg whites into the egg yolk mixture and fold in very gently using a wooden spoon until just combined. Your finished cupcake batter should be a nice pale yellow colour. It's okay if there are still streaks of white and yellow colour showing, just avoid over-mixing as much as possible.

Step 6

Now pour the batter into patty pans until they're about half full. Your cupcakes will rise a lot, so it's best not to overfill.

Step 7

Bake them in the oven for 15-20 mins or so, until a toothpick comes out clean. Remove from the oven and allow to cool.

Step 8

Once cooled, pierce each cupcake with a fork or toothpick a few times (this will allow the milk syrup to soak into your cupcakes!).

Step 9

Mix the evaporated milk, sweetened condensed milk and thickened cream together until nicely combined. Ladle a spoonful of the syrup over each cooled cupcake and wait for the mixture to absorb, then repeat once more for each cupcake.

Step 10

Add the cream and caster sugar into a clean mixing bowl and blend on medium high until the cream is lusciously thick and spreadable. Scoop generously onto each cupcake, then top with freshly sliced strawberries.