• Add the strawberries to a high speed blender. Process until there are no more chunks.
  ¾ pound (340 g) Fresh Strawberries
• Pour the pureed strawberries into a saucepan. Cook over medium low heat for 25-30 minutes until the puree is reduced by half and resembles the texture of ketchup. You should have about ⅔-3/4 cup of reduced puree.
• Transfer the strawberry puree to a heat proof bowl and set aside to cool completely before making the cake. Note: the puree will be divided with ⅓ cup being used for the cake and ⅓ cup for the frosting.

To make the cupcakes:

• Preheat the oven to 350 °F (177 °C). Line a 12-cup muffin tin with paper liners and set aside.
• Add the butter and sugar to the bowl of an electric mixer. Beat on medium speed until it’s light and fluffy, about 3-5 minutes.
  3 Tablespoons (42 g) Vegan Butter, ⅔ Cup (134 g) Sugar
• Add in the oil, vanilla extract, almond extract, and food coloring and beat for another 60 seconds.
  3 Tablespoons (42 g) Oil, 1 teaspoon Vanilla Extract, ¼ teaspoon Almond Extract, 1 drop Red Gel Food Coloring
• Then add the egg and egg yolk and beat again until they are completely incorporated, 60-90 seconds.
  1 large (50 g) Egg, 1 large (14 g) Egg Yolk
• Set aside ⅓ cup of the reduced strawberry puree for later. Combine the remaining puree with the milk and stir well.
  ⅓ Cup Reduced Strawberry Puree, 2 Tablespoons (28 g) Non Dairy Milk
• Combine the gluten free flour, baking powder, and salt in a small bowl. Whisk together to mix well.
  1 Cup (148 g) Gluten Free 1-to-1 Flour Blend, 1 ½ teaspoons Baking Powder, ½ teaspoon Salt
• With the mixer on low speed, alternate adding half of the dry ingredients, followed by half of the strawberry-milk mixture. Repeat with the remaining ingredients and stir until just combined.
• Portion the cake batter into the lined muffin pan filling them ⅔ of the way full.
• Allow the cake batter to rest for 10 minutes at room temperature before baking.
• Bake on the center rack in the preheated oven for 20-22 minutes until the tops spring back when gently pressed.
• Remove from the oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the frosting:

• Add the butter to the bowl of an electric mixer. Beat on medium speed until creamy and smooth.
  1 Cup (226 g) Vegan Butter
• Add in the powdered sugar 1 cup at a time while stirring on low speed.
  4 Cups (480 g) Powdered Sugar
• Once the powdered sugar has all been incorporated, add the vanilla, salt, and ⅓ cup of the reduced strawberry puree. Stir together until all of the ingredients are mixed in. If the frosting is too thick, you can stir in 1-2 tablespoons of milk to loosen it. Increase the speed and beat the frosting for about 5 minutes to make it light and fluffy.
  1 teaspoon Vanilla Extract, Pinch Salt, ⅓ Cup Reduced Strawberry Puree
• Use a spatula to knock down any air bubbles in your frosting, then decorate using a piping bag and fitting of your choice. I used a Wilton 2D tip for these cupcakes.