Finely chop strawberries and place in a small saucepan over medium heat.

Add in lemon juice, cornstarch and icing sugar and let bubble over the heat for 5 minutes, stirring often.

Remove the mixture from the heat and allow to cool slightly.

Push mixture through a fine sieve to discard the pulp and seeds. Set aside while you start the cupcakes.

Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.

Cream the butter with an electric mixer until smooth in a large bowl.

Gradually add the sugar and beat for 3 minutes until fluffy.

Add the eggs one at a time, beating well after each addition.

Sift the 2 flours and salt into a separate bowl.

Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!

Fill cupcake liners about ¾ full with mixture and add a teaspoon of the cooled strawberry sauce to the centre of each cupcake (it will sink as the cupcakes bake).

Bake for 20-25 minutes until lightly golden brown.

Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

For best results chill the mixing bowl and whisk attachment in the refrigerator for 20 minutes.

Pour the (chilled) heavy cream into the bowl and whisk on medium-high speed until it starts to thicken.

Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until stiff peaks form.

Dollop a generous tablespoon or 2 of whipped cream on the top of each cupcake and smooth with a palette knife.

Drizzle a little of the leftover strawberry sauce over the top and swirl gently with the back of a teaspoon.

Crumble over a mini meringue and then top the cupcake with a whole meringue.

Halve the strawberries length-wise and cut a little notch out of the top so it resembles a heart.

Arrange each heart strawberry on the top of each cupcakes.