Real Strawberry Cupcakes

 Ingredients:

• 1 ¼ ounces freeze-dried strawberries 
• ¾ cup all-purpose flour 
• ¾ cup cake flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, room temperature
• 1 ⅓ cups white sugar
• 3 eggs, room temperature 
• 1 teaspoon vanilla extract
• ⅔ cup whole milk, room temperature

Instructions:

• Step 1: Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).
• Step 2: Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.
• Step 3: Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract.
• Step 4: Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter. –00
• Step 5: Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes. –All Recopies