Preheat oven to Convection 160°C.

In a large mixing bowl whisk together the melted butter, self-raising flour, baking powder, vanilla extract, caster sugar and milk until just combined. Fold through the strawberries and white chocolate.

Arrange 9 disposable aluminium cupcake liners on the enamel tray, and place paper cupcake liners in each. Evenly distribute the cupcake mix between the 9 liners.

Place the enamel tray into the oven and dial in 20 minutes, press start.

When the cupcakes are done, remove from oven and allow to cool for 5 minutes. Then transfer the cupcakes onto a wire rack to cool completely.

When the cupcakes are cool, make the icing. Using a food processor or blender, blitz the freeze-dried strawberries into a powder. Set aside.

In a large mixing bowl, use an electric beater to beat the butter on medium for 2 minutes. Add the icing sugar, strawberry powder, cream, vanilla extract and a pinch of salt. Beat on low for 30 seconds, then switch to high and beat for a further 2 minutes.

Transfer icing to a piping bag fitted with a decorative nozzle. Pipe icing on the cupcakes and top with a strawberry.