Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Put the Cupcake Cases in 12 muffin tins. Put the margarine in a mixing bowl with the caster sugar. Whisk together until creamy and light in texture and colour.

Gradually beat in the eggs and Vanilla Extract until well blended. Sift the flour and Baking Powder on top, and using a large metal spoon, carefully fold the flour into the whisked ingredients.

Divide the mixture equally between the cupcake cases and smooth over the tops. Bake for about 20 minutes until risen and just firm to the touch. Transfer to a wire rack to cool completely. Skewer each cake with a cocktail stick and drizzle each one with 5ml (1 tsp) white rum.

To decorate, using a teaspoon, scoop out a pocket of cake and push a whole strawberry inside. Gently press the removed sponge pieces back on top.

Just before serving, pour the cream into a bowl and whisk gently until just starting to thicken. Add Pink Food Colour Gel and the Cointreau and continue whisking, adding more colour gel as desired, until the cream is softly peaking.

Spoon into a piping bag fitted with a large closed star nozzle, then pipe a generous swirl on top of each. Arrange half a strawberry on top of each and sprinkle with Pink Crystals. Your cocktail cup cakes are now ready to serve and enjoy. Cheers!