Strawberry cupcakes

Makes 12

Ingredients
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75 grams butter, softened
230 g sugar
1 large egg
1/2 tsp vanilla powder
150 g flour
1 tsp baking powder
85 ml milk
120 g fresh strawberries, rinsed, hulled and chopped
Directions
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Preheat oven to 350 degrees F/175 degrees C. Line one standard 12-cup cupcake pan with paper liners; set aside.
Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the egg and then beat in vanilla.
With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
Divide the batter evenly among the prepared cups so that each is about two-thirds full. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.