Line the tin with cupcake liners.
Clean and slice the strawberries. Mix in the lemon juice and the sugar and keep aside for about 15 minutes to half an hour. This helps to bring out the flavour of the strawberries.
Sieve the flour, baking powder and baking soda.
In a large mixing bowl, beat the butter and the vanilla with a hand blender or with a wire whisk, about 2 to 3 minutes. Mix in the sugar and the milk powder and beat until soft. Stir in half the flour, add half the milk and beat until soft, for about 2 minutes. Put in the remaining flour and milk and beat again until soft for 2 minutes. Mix in the strawberries with their juices. Pour the batter into cup cake liners and bake at (160C/325F/Gas Mark 3) for 25 to 30 minutes or till done (until a skewer comes clean).
Once the cupcakes are completely cool, ice them with the frosting or eat them as they are. Make sure that the cakes are completely cool before icing them. If the cakes are warm, you run the risk of melting the icing.
