Just look at them. They taste as beautiful as they look.
For the icing
175g/6oz lightly salted butter, softened
350g/12oz icing sugar
100g Strawberry Happy Mallows, melted
For the cakes
12 small–medium strawberries, tops sliced off
110g clotted cream
110g caster sugar
2 free-range eggs
1tsp vanilla bean paste
110g self-raising flour, sifted
10g freeze-dried strawberries, to decorate
6 Strawberry Happy Mallows, cut in half to decorate
2 digestive biscuits, crushed, to decorate
To make the icing, whisk the butter with an electric hand whisk until pale and creamy. Sift in the icing sugar. Stir with a spoon to roughly combine and then beat with the electric whisk until light and fluffy. Add the melted mallows and whisk until just combined.
Transfer to a piping bag fitted with a 1cm/½in star nozzle.
Preheat the oven to 180C/160C Fan/Gas 4 and line a 12-hole large muffin tray with some cupcake cases of your choice. Add a whole strawberry, pointy bit facing up, into each case.
To make the cake batter, add the clotted cream and sugar to a mixing bowl and beat together until light and fluffy. Add the eggs one at a time, mixing well after each one. Add the vanilla bean paste and flour and mix until you have a smooth batter.
Divide the mixture between the 12 cases, making sure that each strawberry is completely covered. Tap the tray on the work surface to level off the batter and bake for 15 minutes, until they are fluffy and golden.
Take out of the oven and leave in the tin for 10 minutes before transferring them to a cooling rack.
Pipe the icing onto the tops of the cupcakes and then sprinkle with the freeze-dried strawberries and digestive crumbs. Finish off with half a mallow.