• Preheat oven to 350* F. Line a cupcake tin with liners.
• In a medium bowl, combine flour, baking powder, and salt. Whisk to combine.
  1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
• In a large bowl, combine non-dairy milk, sugar, oil, lemon juice and vanilla. Whisk to combine.
  1 Cup Non-Dairy Milk, ¾ Cup Granulated Sugar, ⅓ Cup Canola Oil, 2 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract
• Into the wet ingredients add the crushed freeze dried strawberries and whisk, followed by the beet powder, if using. Whisk until well combined.
  1 ½ Cups Freeze Dried Strawberries, well crushed with a rolling pin or blender, ¼ teaspoon Beet Powder
• Add the dry ingredients into the wet ingredients and whisk to form to batter.
• Portion the batter into a lined cupcake tin, filling each liner about ⅔ of the way full.
• Bake in a 350* oven for 17-19 minutes or until a toothpick inserted into the center cupcake comes out clean.
• Allow to cool completely before frosting.

To Make the Whipped Cream

• Use a hand mixer or stand mixer fitted with the whip attachment. Pour the vegan heavy whipping cream into the bowl and turn the mixer to medium speed.
  2 Cups Vegan Heavy Whipping Cream
• While the mixer is running, slowly add the sifted powdered sugar. Once the sugar is incorporated, turn the mixer to high and whip, stopping occasionally to scrape the bowl down with a spatula, until stiff peaks are achieved, about 3-5 minutes.
  ¼ Cup Powdered Sugar, sifted
• Add the vanilla and stir on low until incorporated.
  ½ teaspoon Vanilla

Finish The Cupcakes

• Using a spoon, dollop the whipped cream onto the top of each cupcake and top with a fresh strawberry.
  12 Medium Strawberries