Vanilla Cupcakes

1. Preheat the oven to 180C/350F
2. Line a muffin tin with 12 paper liners
3. Combine the milk and vinegar in a small bowl, set aside
4. Add sugar, butter, and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy
5. Add the eggs and vanilla extract to the butter and beat on high for 1 minute, until well combined
6. Combine flour, baking powder, baking soda, and salt together in a medium-sized bowl, whisk to combine
7. Add half the flour mix to the butter mix and beat until just combined
8. Add the milk, followed by the rest of the flour, and beat until just combined
9. Divide the batter evenly between the cupcake liners
10. Bake for 10-15 minutes, or until a toothpick inserted in the centre comes out clean
11. Cool before frosting

Strawberry Sauce

1. While the cupcakes are baking make the strawberry sauce
2. Combine the strawberries, sugar, and lemon juice together in a small saucepan and heat over medium heat, stirring occasionally, for 10 minutes, or until the strawberries have broken down and the mixture has thickened
3. Remove from the heat and pass the mixture through a fine-meshed sieve to remove any clumps
4. Place in the fridge to chill completely

Vanilla Whipped Cream

1. Combine the cream, sugar, and vanilla in a large bowl, or the bowl of a stand mixer
2. Whisk on medium-high until the cream reaches stiff peaks
3. Transfer the cream to a piping bag fitted with a large round tip and pipe a dollop on each of the cupcakes
4. Use a small spoon to create a deep swirl on top of each cupcake and drizzle with the cooled strawberry sauce
5. Top with a fresh strawberry half and enjoy!