140g caster sugar
1 1/2 tsp baking powder
pinch of salt
40g unsalted butter at room temperature
120ml whole milk
1/2 tsp vanilla extract
12 large strawberries, chopped into small pieces
200g digestive biscuits
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
Preheat the oven to 170°C.
Put the flour, sugar, baking powder, salt and butter in a bowl and beat slowly until you get a sandy consistency and everything is mixed.
Pour in the milk and vanilla extract and beat until everything is well mixed.
Add the egg and beat well for a few minutes.
Divide the chopped strawberries between the cases. Spoon the cake mixture on top until two thirds full and bake for 20-25 minutes, until light golden brown. Leave to cool slightly before turning out on to a cooling rack to cool completely.
Roughly break up the digestive biscuits and blend or bash them until finely ground. When the cupcakes are cool, spoon the frosting on top and sprinkle with crushed biscuits.
Cream cheese Frosting
Beat the icing sugar and butter together until well mixed, add the cream cheese in one go and beat until well incorporated. Beat hard until the frosting is light and fluffy (about 5 minutes)