ingredients• 1 1/4 oz Strawberry freeze-dried• all-purpose flour 3/4 cup• 3/4 cup Cake flour• 1 1/2 teaspoons baking powder• 1/4 teaspoon baking powder
• salt 1/2 teaspoon• 1/2 cup unsalted Butter, at room temperature• 1 1/3 cups white sugar• 3 eggs, room temperature• 1 teaspoon vanilla extract• 2/3 cup whole milk, room temperature• All the ingredients in the listinstructions1. Preheat oven to 350 degrees F (175 degrees C). Muffin lines with 20 cupcake liners (for Mini Cupcakes, line 72 cups mini-muffins).2. Grind strawberries into a fine powder with a coffee grinder or food processor. Hitting enter strawberry powder, all-purpose flour, cake flour, baking powder, baking soda and salt in a bowl.3. Stir in the butter and sugar until fluffy in a bowl with an electric mixer. The Mixture should be significantly lighter in color. Eggs, one at room temperature, each egg so that mixed into the Butter Mixture before adding the next. Stir in the vanilla extract.4. flour mixture mixture, alternating with the milk, the butter mixture connected to. Fill lined molds cake.5. Bake in preheated oven until the cake to bounce back when you touched easily used with a finger or a toothpick in center comes out clean, 16-18 minutes for regular muffins, 8 to 10 minutes for mini cupcakes.