How to Make Strawberry Milkshake Cupcakes

Pre-heat the oven 180 degrees Celsius / 16 degrees Celsius fan assisted ovens / Gas mark four.

Empty the contents of the cake mix into a large bowl and add the water, eggs and oil.

Gently mix for about two minutes until smooth and creamy.

Place the cupcake cases in the tin, spoon in the cake mix, fill just over half full.

Cook in the oven for approx 20 minutes

Leave in tin for five minutes to cool slightly then turn out on to a wire rack to cool completely

Empty the Strawberry Milkshake icing powder into a bowl, add 250 g of butter and a few drops of pink food colouring and mix until smooth and creamy. Add a little milk or water if too stiff, you want a nice thick creamy consistency that holds it's shape.

Take your icing back and trim about 1.5 cm from the end, slide in the nozzle and make sure the bag is not covering any of the slits, trim more if need.

Put the icing bag inside a pint glass, turning over about two inches at the top

To create a two tone effect, spoon in the strawberry milkshake buttercream down one side of the bag and the Betty Crocker Vanilla buttercream down the other. Don't worry if they mix together slightly you will still get a nice two tone effect.

Pipe the icing on to the cupcakes, starting at the edge pipe in a spiral motion round the edge working in towards the centre, release pressure on the bag when you get to the middle and pull it straight up to create a small peak.

Finish off by adding the straws then sprinkling with the hundreds and thousands

You can add a decoration to the peak of the icing, I've used edible pearls but you could use cherries, sweets, strawberries – whatever takes your fancy!