Christmas strawberry cupcakes

1 Preheat oven to 180°C (160°C fan-forced). Line twelve 3/4 cup (185ml) texas muffin pans with paper cases.

2 Use an electric mixer to beat the butter, essence and sugar in large bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition until just combined. Stir in combined flours, milk and sultanas in two batches until combined.

3 Spoon mixture evenly among the paper cases. Bake in preheated oven for 25 to 30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Transfer to a wire rack to cool completely.

4 To make the icing, sift icing sugar into medium bowl. Stir in enough milk to make a smooth icing. Drizzle icing over each cake and sprinkle with Christmas sprinkles.