For the Cupcakes:

1. Place freeze-dried strawberries in a food processor and pulse until they reach a fine powder.
2. Add flour, sugar, baking powder and salt and pulse until the mixture is evenly combined. Add butter and vanilla and pulse, adding the strawberry puree through the funnel until the mixture becomes a smooth batter. Set batter aside.
3. Insert cupcake plates into Babycakes Multi-treat maker, close machine and plug it in. Wait until the green light switches on, then line each well with a cupcake paper.
4. Fill each cupcake paper about 2/3rds full (about 2 Tablespoons) and bake for about 4 minutes or until a toothpick inserted into the center of each cupcake comes out clean.
5. Use a spatula to carefully move cupcakes to a rack to cool. Repeat using remaining batter.
6. When cupcakes have cooled frost using Strawberry Cream Cheese frosting (see below) and decorate as desired.

For the Frosting:

1. Place strawberries in a food processor and puree until smooth. Set aside.
2. In the bowl of an electric mixer combine butter and cream cheese and beet with the paddle attachment until light and fluffy.
3. Reduce speed and slowly add the confectioner’s sugar. Beat to combine.
4. Add vanilla and 1 ½ tablespoons of strawberry puree and beat just until smooth. Place frosting in the refrigerator until slightly firm before frosting cupcakes.