Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Line a cupcake tin with white cupcake liners.

Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.

Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.

Add the eggs, milk, oil, Greek yogurt, strawberry flavouring and pink food gel. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for a final 20 seconds. It’s at this point where you can add any flavourings or gel food colours.

Fill each 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 and ensures everything is filled the same amount and bakes at the same. Bake for 40-50 min or until a toothpick inserted comes out clean. I bake my cupcakes on a slow, low temperature. This ensures they don’t colour and crack on top. Allow the cupcakes to cool completely on a wire cooling rack before frosting.

Begin by melting the pink candy melts.

Place a large sheet of baking paper on your work bench. Pour the melted candy melts and use a large spatula to spread it evenly on the baking paper. Allow it to set before you brush it with some edible pink glitter or lustre dust.

Use a large, sharp knife, dipped in some hot water to cut the chocolate into diamond shapes about the size of your pinkie finger. Cut a few of them smaller as well.

Add pink food gel and strawberry flavouring to the frosting and mix until well combined.

Fit the end of a piping bag with a large round tip, fill your bag with frosting and frost your cupcakes with a low bulb

Fit the end of another bag with a Wilton 1M piping tip and frost little bulbs of frosting on top of your bulb of frosting

Carefully add a ring of chocolate diamonds around the frosting. Add a small bulb of frosting in the centre of the crown and add a smaller ring of diamonds in the centre of the bigger crown to finish.