200 ml Carte D'Or strawberry ice cream slightly softened
For the Icing
300 g strawberries hulled finely chopped plus extra to serve
100 g unsalted butter softened
350 g full fat cream cheese room temperature
500 g icing sugar
crushed digestive biscuits to decorate
Make the biscuit base and the cupcakes. Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole muffin tin with cupcake cases. Whizz the biscuits in a food processor until they are finely crushed; alternatively, crush them in a large bowl with a rolling pin. Add the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Divide the mixture equally between the cupcake cases and press down firmly with the back of a teaspoon.
For the cupcakes, beat the butter and sugar using a hand-held electric whisk until pale and fluffy. Add in the eggs, one at a time, beating well after each addition. Beat in the vanilla, then fold in the flour. Spoon on top of biscuit bases and bake for 20min, or until lightly golden. Remove from the tin and leave to cool on a wire rack.
When the cupcakes are cool, scoop out a hole in each using a tbsp measure. Spoon the softened ice cream into the holes, then freeze for 2hr, or until the ice cream is firm.
Make the icing. Heat the strawberries and 2tbsp water in a pan over medium heat for 10min, until the strawberries have broken down. Remove from heat and pass through a fine sieve, discarding the seedy pulp. Set aside to cool.
Beat the butter and cream cheese using a hand-held electric whisk until combined. Add in the icing sugar and beat until light and fluffy. Beat in the cooled strawberry mixture until combined. Spoon the icing into a piping bag, pipe in a swirl onto the cupcakes and top with a fresh strawberry and a sprinkle of biscuit crumbs.