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

Cream the butter and sugar together until light and fluffy.

Add the egg and vanilla extract and beat well.

In a separate bowl, sift together the cake flour, salt and baking powder.

Add the flour mixture to creamed mixture, alternating with the pureed strawberries.

Fill cupcake liners about ¾ full with mixture and bake for 15-17 minutes until lightly golden brown.

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

Cream the butter and icing sugar together until well mixed.

Add the cream cheese in cubes slowly until incorporated.

Add in the pureed strawberries and continue mixing for 5 minutes until the icing is light and fluffy.

Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.

Scatter over pink sprinkles, and then stick an edible wafer straw in each cupcake (I could only find long ones, so I cut each one into thirds.