Strawberry vanilla cupcakes

1. Preheat the oven to 350°F / 180°C and prepare a cupcake pan with paper liners.
2. In a medium bowl, mix and sift together the dry ingredients, cake flour, baking powder and salt.
3. In a large bowl, place the softened butter and sugar and mix with an electric mixer on medium speed for about 2-3 minutes until creamy.
4. Add the eggs and vanilla extract and mix again with the mixer for 3 minutes.
5. Add the flour mixture and buttermilk alternately and in batches, mixing with a spatula until smooth.
6. Finally, fold in the chopped strawberries and mix with a spatula. 
7. Pour the batter into the paper cups in the prepared cupcake pan, filling them only 3/4 full so they don't overflow during baking.
8. Bake the cupcakes for about 15-17 minutes, until golden on top. (Check for proper baking by plunging a toothpick into the center; it should come out clean or with a few crumbs).
9. Let the strawberry cupcakes cool a little before removing from the cupcake pan and cooling on a wire rack.

Strawberry filling

Follow my recipe for strawberry compote (divide the quantities by 2 to have enough mixture to fill 12 cupcakes).

Strawberry crunch topping

1. Place the oreo golden cookies and freeze-dried strawberries in a food processor.
2. Blend on high speed for a good 1 minute, until the mixture resembles a crumble.
3. Add the melted butter and blend again to impregnate.

Strawberry Frosting

Follow my recipe for Strawberry whipped cream frosting, keeping to the quantities indicated, which will be perfect for decorating the 12 cupcakes.

Assembly  

1. Using a cupcake corer, hollow out the center of the cooled cupcakes and fill with the cooled strawberry compote.
2. Decorate the top of the cupcakes with a piping bag and star tip, forming a swirl.
3. Sprinkle the strawberry crunch topping over the top of the frosting and place in the fridge for around 20 minutes before enjoying!