Preparation

• Make the strawberry compote. Combine strawberries, sugar, corn starch and lemon juice in a small saucepot and toss to coat evenly. Place over medium heat and cook for 5-8 minutes while stirring gently until it thickens. Chill in the fridge for 1 hour.
• Preheat the oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners.
• Make the cupcake batter by sifting flour, cornstarch, baking powder, and salt into a medium bowl. In a large bowl, combine butter with sugar and vanilla and beat until pale and fluffy. Add eggs one at a time.
• Whisk together milk and oil. Gradually add flour mixture and milk mixture alternately, mixing until just combined.
• Divide the batter among prepared muffin cups and bake for 18-20 minutes until a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack.
• Fill the cupcakes by cutting a small cone in the center of each cooled cupcake.
• Prepare the frosting by pureeing half of the strawberry compote until smooth. Beat cold cream with skim milk powder until firm peaks form, then add sugar and vanilla.
• Assemble cupcakes by piping the frosting onto each cupcake, using the strawberry puree to create a swirl.
• Decorate with sliced strawberries if desired.