Strawberry Shortcake Cupcakes with Pink Popcorn

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line a cupcake pan with 12 paper or foil liners and set aside.
3. Whisk the flour, baking powder, and baking soda together in a small bowl and set aside.
4. Blend the eggs, sugar, and vanilla together with a stand mixer or handheld mixer until smooth and thickened.
5. Add the butter and oil and mix again until smooth.
6. Alternate between the flour mixture and the milk to finish adding all the ingredients, mixing well.
7. Pour batter into prepared cupcake tin, filling each liner 2/3 of the way full with batter.
8. Bake for 20-25 minutes or until lightly browned and toothpick inserted into the center of a cupcake comes out clean.
9. Remove from the oven and set aside to cool.
10. To prepare the frosting, puree the freeze dried strawberries in a food processor until they resemble a fine powder. (Some bread crumb size pieces are fine.)
11. In a small saucepan, combine the flour and milk. Bring to a simmer and whisk constantly as the mixture thickens. Remove from heat when mixture is thickened to brownie batter consistency. Remove from heat and set aside to cool completely. Stir in the vanilla.
12. When flour/milk mixture is cooled, puree the butter, sugar, and strawberries together in a large bowl with a mixer until smooth. Add the flour/milk mixture and continue to puree until smooth and fluffy.
13. Chill for about 30 minutes.
14. Pipe frosting onto cooled cupcakes.
15. Cook popcorn. In a large bowl toss strawberry powder over popcorn until well coated. Allow to cool and then press into the frosting on top of finished cupcakes.