With this cupcake the hidden little gem is definitely the strawberry tucked away inside the cupcake. To get this effect you will need a sharp knife to cut a cone (or a strawberry) sized hole out of the top of the cupcake.
Wash your strawberries and cut the stork and leaves off of the top and place them inside the hole in the cupcake.
For the classic idea of strawberries and cream, add a large dollop of fresh cream on top of where the strawberry is
If you wish for a more defined topping you can always pipe on the cream, if you chose to do that follow the instructions below.
Add your frosting to the piping bag and attach the round nozzle.
Fill the bag half to two-thirds full and then unfold the top of the bag. Do not fill the bag too full.
To prevent the frosting from squeezing out the top of the bag, twist or roll down the top of the bag tightly against the frosting
When piping, hold the bag so the tip is at the angle indicated for the technique. Then, gently squeeze to force the frosting out, using even pressure while guiding the tip. Do not loosen your grip on the twisted end or the cream will begin to push up and out of the top of the bag.
Pipe the cream on top of each cupcake starting from the outer edge and piping in a circular motion moving upwards in a continuous movement, creating a swirl on top of the cupcake.
You can change the strawberries for any berry that is in season or whatever takes your fancy!