Freeze-dried strawberry cupcakes

Method
Prep:30min  ›  Cook:17min  ›  Ready in:47min 

1. Preheat oven to 180 C / Gas 4. Line muffin tins with 20 cupcake paper cases (or mini cupcake tins with 72 mini cupcake paper cases).
2. Grind freeze dried strawberries into a fine powder using a food processor. Whisk strawberry powder, plain flour, self-raising flour, baking powder, bicarbonate of soda and salt together in a bowl.
3. Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in colour. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
4. Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill paper cases with cupcake mixture.
5. Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a skewer inserted in the centre comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.

Suggestion:

Try topping these cupcakes with Real strawberry buttercream icing