• Preheat oven to 160C/380F. Then add cupcake cases to a cupcake tin and set aside.
• Add, flour, dried strawberry powder, baking powder and salt to a bowl and stir until combined.
• Then add unsalted butter and caster sugar to a bowl and whisk for 3-5 minutes or until light and fluffy.
• Next, crack an egg into the bowl and whisk on medium speed for 2 minutes or until the egg disappears. Then repeat this step with the second egg.
• Add half of the flour mixture, milk to a bowl and whisk until combined. Then repeat this step with the remaining flour.
• Use an ice cream scoop or tablespoon to fill the cupcake cases two thirds of the way.
• Bake in the preheated oven for 20-25 minutes or until done.
• Once they are baked, carefully remove them from the other and let them cool completely on a cooling rack.

Strawberry Buttercream

• As the cupcakes cool, add unsalted butter to a bowl and beat for two minutes. Then add half of the icing sugar and whisk until incorporated. Next, add remaining icing sugar, freeze dried strawberries, pink food coloring, a pinch of salt and whipping cream and whisk for 3-5 minutes or until smooth and fluffy.
• Add the buttercream to a piping bag with a star nozzle and pipe buttercream on to each cupcake. Then add dried strawberry powder and top with a strawberry.