While it is heating up, cream the butter and sugar in a large mixing bowl. Do this until the mixture is light and fluffy.
Add the vanilla essence and beat in the eggs one at a time. After adding each egg add a little of the flour. Gently fold in the rest of the flour.
Add them to little bun cases so that they are 80% full.
Place them in the airfryer and then cook for 8 minutes on 170c.
While the cupcakes are cooking make the topping. Cream the butter and gradually add the icing sugar until you have a creamy mixture. Add the food colouring, whipped cream and blended strawberries and mix well.
Once the cupcakes are cooked, using a piping bag add your topping to them doing circular motions so that you have that lovely cupcake look.
I prefer fresh strawberries in my cupcake frosting. But if you prefer frozen you can use those if you wish. If you do increase the measurements by a third as they are not as strong flavoured as fresh.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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