• Preheat oven to 180˚C.
• Line a 12 hole cupcake tin with liners.
• Beat the butter and sugar together until pale and creamy.
• Beat in the eggs.
• Add the milk and vanilla and mix well.
• Sift the flour and baking powder together and fold in until just combined.
• Gently fold in the white chocolate and diced strawberries.
• Divide the batter evenly into the prepared cupcake liners (about 3/4 full each) and bake for 15 - 20 minutes until golden and a skewer comes out clean.
• Transfer to a wire rack to cool completely before making the icing.

Icing

• Place the white chocolate chips in a microwavable bowl and melt in 20 second increments, stirring in between each increment, until the chocolate is melted. Sit to one side.
• Place the butter and icing sugar in a mixing bowl and mix on low until they are combined and then on high until the mixture turns light and fluffy.
• Add the vanilla and mix to combine.
• Pour in the melted chocolate and beat on high until well combined.
• Add milk, drops at a time, if necessary until you have a firm, but smooth frosting ready to be piped.
• Pipe the icing onto each cooled cupcake before topping with a fresh strawberry.
• They will keep in an airtight container in the fridge for 3 days.