Combine white choc and cream in a microwave safe bowl and microwave for 20 seconds at a time until smooth. Add pink food dye and mix until well combined. Cover with plastic wrap and set aside.

Add white chocolate to a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Transfer about 1/3 of it to a small mixing bowl. Add oil and food dye and mix until well combined.

Pour white choc on to a large piece of baking paper and spread evenly. Drizzle pink chocolate on to the white and use a toothpick or the back of a fork and swirl it around to create a tie dye like effect. Sprinkle for freeze dried raspberries and chill in the fridge for 20 min. Once it’s set chop up with a large knife or break up with your hands.

Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

Next, add milk, eggs, yogurt, oil, strawberry essence and vanilla extract in a large jug and whisk well.

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add 2 cups frozen raspberries and mix for another 20 seconds.

Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).  Sprinkle with more crushed frozen raspberries.

Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

To finish cupcakes, core each cupcake, insert one freeze dried raspberry in each one and fill with chocolate sauce.

Fit the end of a piping bag with a round tip and frost in a swirl with white chocolate ganache.

Drizzle with pink chocolate sauce, then with chocolate sauce. Decorate with freeze dried raspberry, pink sugar pearls, chocolate bark and a candy-striped lollipop.