Chocolate Cupcake with Strawberry Whipped Cream

1. Preheat the oven to 350F. Line the muffin tin with 12 cupcake liners.
2. In a bowl, sift through flour, baking powder, baking soda and salt.
3. In a mixing bowl with paddle attachment, beat the oil and sugar until it’s fairly light. Add in egg, vanilla bean paste and mix well.
4. At the lowest speed, slowly stir in half of the flour mixture, then kefir and then remaining flour mixture until well incorporated. Gently pour in the brewed coffee from the side of the mixing bowl, and mix well.
5. Scoop the batter into the muffin tin until about 3/4 filled and bake for about 15-20 mins or until a toothpick inserted comes out clean.
6. Remove from the oven and let them cool completely before piping.
7. To make the strawberry whipped cream, place the mixing bowl in the freezer for about 10 minutes to chill the bowl for better whipping. While the bowl is being chilled, place the freeze-dried strawberries in a food processor, blend it finely and set aside.
8. Once the bowl is chilled, remove from the freezer and pour in the whipping cream. Using a whisk attachment, whip the cream on low speed for about 1 minute. Add in the powdered sugar and strawberry powder and increase the speed to medium speed and continue to whip the cream until stiff peak is formed. Be careful not to over whip the cream as it may split if it’s whipped for too long.
9. Add whipped strawberry cream into a piping bag and pipe onto the cupcakes.
10. Decorate as you like and serve!