Light and fluffy cupcakes made with freeze-dried strawberry powder.
Preheat your oven to 180°C/350°F (160°C/325°F if you're using a fan or convection oven). Line a cupcake tin with 12 cupcake liners.
In a large bowl, mix together the flour, baking soda and sugar.
Add in the soy milk, melted margarine, apple cider vinegar and vanilla extract. Mix everything together thoroughly, making sure there is no dry mixture stuck to the sides or bottom of the bowl.
Add in the strawberry powder and mix well.
Divide the cake batter between your cupcake cases and bake for 18-20 minutes. You can test if they're ready by inserting a toothpick through the centre of one. It will come out clean when they're done.
Transfer the cupcakes to a wire rack and let them cool completely.
Top with strawberry buttercream, half a fresh strawberry and some jam.