Heat the oven to 350 degrees.

Sift together the flour, baking powder and salt. Set aside.

In your mixing bowl, cream your butter and sugar until light and fluffy, on med-high about 30 seconds.

Add the eggs and vanilla.

Combine the strawberry purée and buttermilk in another bowl, stirring until completely combined.

Set your mixer to low, and add 1/3 of the flour mixture to the butter and sugar mixture, and then add 1/3 of the strawberry mixture to the mixing bowl. DO NOT JUST DUMP THEM ALL IN. ALTERNATE THEM. Flour, then strawberry, flour, then strawberry. Continue doing this just until the flour and strawberry mixture are both gone, and your batter is mostly smooth. Scrape the sides occasionally with a spatula to make sure it all gets in there, but don't overmix.

Add your optional food colouring.

In a small pot on the stove over medium heat, melt the butter and add the brown sugar. Stir occasionally until the brown sugar is melted. Remove from heat.

Cut your kiwis into thin slices, about 1/4 inch (~1/2cm) thin.

Grease your cupcake tin, and place one slice of kiwi on the bottom of each cup.

Add 1/2 tsp of caramel on top of each kiwi slice, spreading it out with a spoon so it's evenly distributed.

Pour in your strawberry cupcake batter on top of the caramel and kiwi, filling each cup until it's about 2/3 of the way full.

Place in the oven and bake for 15-20 minutes, until a toothpick inserted in the centre comes out clean.

Remove from the oven, cover with a heat-safe plate and IMMEDIATELY flip over, leaving the cupcake tin over the cupcakes for 5-10 minutes. The caramel will still be hot, and will be absorbed by the cupcake as it cools, effectively 'glueing' the kiwi to the top of the cupcakes.

Serve plain or with whipped cream, buttercream, and/or more slices of kiwi and strawberries!