Preheat the oven to 170 C / Gas 3. Line a 12 hole muffin tin with paper cupcake cases.
Place the flour, caster sugar, baking powder, salt and margarine in a bowl and beat until you get a sandy consistency and everything is well combined. Mix in the milk and vanilla paste until all is well combined. Add the egg and beat well for a couple minutes to ensure all is well combined.
Chop the 12 strawberries into small pieces and divide evenly between the paper cases. Divide the cake mixture evenly over the top of the chopped strawberries, filling only half way to ensure a good rise.
Bake in the preheated oven for about 20 to 25 minutes, or until light brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely on a cooling rack.
For the icing:
Place the icing sugar and margarine in a bowl and beat until its well combined. Add the cream cheese and beat until light and fluffy. Place the biscuits in a freezer bag and use a rolling pin to crush into breadcrumbs.
Pipe the cream cheese icing onto the cupcakes leaving a gap around the edges. Sprinkle the digestive biscuits in the gap left around the cupcakes.
Chop the 6 strawberries in half and place one half on top of each of the cupcakes. Serve and enjoy!