Preheat oven to 190 C/ 170 fan and line a 12 hole muffin tin with cupcake cases.

Cream together butter and sugar until light and fluffy. Add the eggs, one at a time along with a spoonful of flour, and beat well. Mix in the vanilla.

Add the remaining flour and combine well. Add enough milk to make the batter a soft, dropping consistency.

Bake for 15-20 minutes until golden and springy. Transfer to a wire rack to cool completely.

Frost with the strawberry icing using a large star shaped nozzle on the piping bag. Top with a strawberry milkshake sweetie.