1 Bowl, 1 Paper towel, 1 Cutting board, 1 Small knife, 1 deep bowl, 1 Immersion blender, 1 Fine grater, 1 Citrus juicer, 1 Kitchen scale, 1 Mixing bowl, 1 Teaspoon, 1 Tablespoon, 1 Hand mixer, 1 Mini-muffin tin, 1 Cup, 1 Piping bag, 1 Wire rack
1 Rinse strawberries in a bowl of cold water and drain on paper towels.
2 Set aside 8 strawberries. Place the rest in a tall container and puree with an immersion blender.
3 Rinse lemon in hot water, wipe dry and zest half of the peel. Cut lemon in half and squeeze.
4 In a bowl with a hand mixer, mix flour, baking powder, 1/4 cup strawberry puree, egg, brown cane sugar, lemon zest, oil and buttermilk until smooth.
5 Grease a mini, silicone muffin pan and fill with batter. Bake in a preheated oven at 180°C (fan 160°C, gas mark 2-3)(approximately 350°F/convection 325°F) on the middle rack, until a toothpick inserted in the center comes out clean, about 15 minutes.
6 Take cupcakes out of the oven and allow to cool for 5–6 minutes. Remove the cupcakes from the pan and let cool completely on a wire rack.
7 Meanwhile mix the creem cheese, sugar and cream stabilizer in a bowl.
8 Blend in 3 tablespoons of strawberry puree until smooth. Add in 1–2 tablespoons of lemon juice to taste.
9 Put strawberry cream into a piping bag fitted with a star tip. Pipe cream onto the cupcakes and refrigerate until cream is set, about 15 minutes.
10 Cut the reserved strawberries in half. Garnish the cupcakes with a strawberry half and the puree.