Makes 14 – Oven: 20 mins

Wash the strawberries and cut into 1cm cubes.

Put the eggs and sugar into a bowl and whisk. Add the crème fraîche, butter, vanilla extract and Amaretto and whisk until smooth.

In a separate bowl, mix the flour, baking powder, baking soda and a pinch of salt. Fold through the wet ingredients until a dough comes together, then add the strawberries and fold through until evenly incorporated.

Preheat the oven to 180°C fan.

Line a cupcake in with 14 cupcake wrappers. Fill each cupcake hole with batter and bake for 20 minutes until golden and risen. Transfer the cupcakes on a wire rack and leave to cool completely.

For the frosting: beat together the butter and icing sugar with the vanilla extract, a good grating of tonka bean (if using) and salt. Once smooth, add the cream and beat for another couple of minutes until smooth.

Put a dollop of frosting onto each cupcake and even out with a knife, creating a swirl pattern in the middle.

Cut the strawberries in halves and decorate each cupcake with a strawberry half. Serve the cupcakes with extra strawberries on the side.

• These are best eaten on the day they are made
• You can make the frosting a day ahead and keep it in the fridge for 5 days
• The frosted cupcakes can be stored in the fridge for a day, but they are best eaten at room temperature, so take them out for an hour before eating