Pre-heat the oven to 180°c. Line a muffin-tray with cupcake cases.
Combine all the dry ingredients together and mix well.
In a separate bowl, whisk together the egg, milk, melted butter and vanilla.
Pour the wet ingredients into the dry ingredients and beat for 2 minutes until well combined. Slowly add the hot water and mix through.
The batter will be very runny, so don't be alarmed.
Pour the batter into the cupcake cases (I fill mine about 3/4 full) and place into the oven.
Bake the cupcakes for 15-18 minutes until a skewer inserted comes out clean.
Remove from the oven and allow to cool for 5 minutes in the tray. Remove them from the tray and allow them to cool completely on a wire rack.
Decorate with Strawberry Buttercream frosting.
For the Strawberry Buttercream frosting
Beat the butter until pale and fluffy.
Sift in the icing sugar and beat until the mixture comes together in a ball. Add the milk, flavouring and colour and beat for another minute.
To create the 'ripple' effect, streak the inside of the piping bag with some red/pink gel food colouring (I just use a toothpick and draw lines on the inside of the bag). Fill with the buttercream and pipe onto the cooled cupcakes.