• VANILLA STRAWBERRY FLAVORED CUPCAKES RECIPE - 12 CUPCAKES
• Preheat the oven to 350°F. Line the muffin tins with cupcake liners and lightly spray with non-stick cooking spray. Set aside.
• Pour the vinegar and the milk into a measuring cup and stir to combine. Let the mixture curdle for 5 minutes or so. Once it’s curdled, you can start the next step.
• In a large mixing bowl, mix together with a whisk the sugar, flour, baking soda, and salt.
• Next, add the milk, melted butter/oil, and vanilla extract to the dry ingredients and whisk everything together for a minute or more or until the mixture is completely combined, or you can use a mixer on low speed if you wish. Try not to overmix the batter.
• Divide the batter evenly into the 12 cupcake liners, filling up to 2/3 full making sure not to fill them up more! I like using an ice cream scoop to put the batter in the cupcake liners.
• Place a spoonful of chopped strawberries on top of each of the cupcakes. No need to stir them into the batter.
• Bake the cupcakes on the center rack of your oven for 20-23 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
• Let cupcakes cool down for 5 minutes in the pan, then cool completely on a rack before frosting.

ULTIMATE STRAWBERRY FROSTING RECIPE

• In a large mixing bowl, using a mixer, mix together the softened butter, the powdered sugar, vanilla extract and some of the heavy cream/milk until the mixture starts to become frosting.
• Add the freeze-dried strawberry powder and start mixing again. Add more heavy cream/milk as needed and mix together for 3-5 minutes .
• If you want a stiffer frosting add more powdered sugar and if you want a creamier texture add more heavy cream/milk.  I like it creamier so I can pipe the frosting onto the cupcakes more easily using a large star tip with a piping bag filled with the strawberry frosting.