1.Preheat oven to 180°C. Line eight holes of 12-hole (1/3-cup/80ml) muffin pan with paper cases.
2.Sift flour into bowl, add remaining ingredients. Beat with electric mixer on medium speed until ingredients are combined and mixture turns paler in colour.
3.Drop ¼ cup of mixture into cases. Bake about 20 minutes. Stand cakes 5 minutes before turning onto wire rack to cool.
4.To make topping, colour unwhipped cream pale pink. Use an electric mixer or whisk to whip the cream in a small bowl until cream just holds its shape when dropped from a spoon (soft peaks). Top each cake with cream and berries. Sprinkle cupcakes with sifted icing sugar.