Strawberries and Cream Santa Cupcakes

Preheat the oven to 180C (350F) and place the rack in the centre of the oven. Place cupcake liners into a cupcake tin.

Using an electric whisk or stand mixer, combine the oil and sugar in a large mixing bowl for around a minute at medium speed. Then add the eggs and continue mixing at medium speed for around a minute.

Sift the flour, salt, and baking powder to the batter. Then add the milk and vanilla extract. Continue beating at a medium speed for one minute.

Fill the cupcake liner 3/4 full (around 3 tablespoons) and then bake for 18-20 minutes or until you can gently press the top with your finger and it springs back or a skewer comes out clean.

Let the cupcakes cool in the tin for five minutes. Then transfer to a cooling rack and let cool before piping the topping.

Using a standmixer or and electric whisk, beat the cream cheese and butter until it is well mixed (around 2 minutes). Add half of the sifted icing sugar and beat. Beat at a slow speed, then move it up to a medium speed (around 1 minute). Add the heavy cream and vanilla extract and beat at a medium speed again (around 2 minutes). Put the remaining sifted icing sugar in and beat at a medium speed (around 1 minute).

Put a round icing tip (1A) into a piping bag and fill with icing. Put the icing on the cupcake in a round shape on every cupcake. Put a strawberry on top of the icing. Put a small dot on the top of the strawberries.

Best served right after piping. Store the cupcakes in an airtight container in the fridge and consume within 3 days.