Grease with butter or line microwave safe mould with paper cases.
Sift flour, icing sugar, baking powder and baking soda all together. This is our dry mix.
Whisk butter, milk, strawberry puree, pink food color and vanilla extract until well combined. Now in this gently fold in dry mix by adding little at a time.
Combine well to avoid lumps. Pour this into pre-arranged muffin moulds up to ¾ of its capacity. Tap gently to spread the batter evenly.
Microwave on high for 1-1½ minutes by checking, after every 30 seconds. Microwave until tooth pick runs clean.
Turn off microwave and leave them to sit for 2 minutes in microwave. Take out and transfer onto cooling rack and leave to cool completely before icing.
Using double boiler or in microwave melt dark chocolate. In a bowl cream butter and icing sugar by adding vanilla essence.
Slowly add melted chocolate and whisk until smooth and shiny. Add this to piping bag and using your choice of nozzle create patterns.