Combine sweetened condensed milk, raspberry essence and pink food gel in a bowl. Mix until well combined and then transfer to a piping bag. Set aside.

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 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 and mix for another 20 seconds.

Split batter into two bowls. One with 1/3 and the other with 2/3. Add blue food dye and blue jelly powder to the bowl with 1/3 and mix until well combined. Add pink food dye and raspberry jelly powder to the other and mix until well combined.

Add the blue batter to a piping bag and pipe zig zags on the inside of white cupcake liners.

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).

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.

Add cream, condensed milk and vanilla extract into a large mixing bowl and whip to stiff peaks using a hand mixer.

To finish cupcakes core the centre and fill with strawberry filling. Next, fit the end of a piping bag with a Wilton 1M piping tip and frost a swirl on top.

Finish off with a sprinkle of blue jelly and crushed, freeze dried raspberries.