Preheat your oven to 180c and line a muffin tray with paper cases. This recipe makes a very large batch of cupcakes, so you can half the quantities if you don't think you'll get through quite so many!
Begin by adding the strawberries into a food processor and blend to a puree.
Cream together the olive oil, sugar, vinegar and vanilla extract. Then pour in your milk and strawberry puree whilst mixing.
Sift and fold through the dry ingredients and lime zest until you're left with a smooth cake batter. Then add a little food colouring or beetroot powder to enhance the pink shade to your desired colour.
Fill your cases 3/4 way up and pop them into the oven for 20 minutes. Allow your cakes to cool slightly in the tin for a few minutes, then pop these onto a wire wrack to cool completely.
For the buttercream, start by beating the butter until pale and fluffy then gradually add in the icing sugar whilst continuing to whisk. Add a touch of food colouring and your dried berries and whip until deliciously creamy!
Pip frosting onto each of your cakes and garnish with some fresh berries!
