Vegan Strawberry Cupcakes

• 230 g self-raising flour (1+¾ cups)
• ½ Teaspoon baking soda
• 180 g caster sugar (¾ cup + 2 tablespoons)
• 280 ml soy milk (1 cup + 2 tablespoons)
• 6 Tablespoons oil (sub for melted vegan block butter)
• 1 Teaspoon apple cider vinegar (or lemon juice)
• 1 Teaspoon vanilla extract
• 40 g freeze-dried strawberry powder

For the frosting:

• 1 Batch Vegan strawberry buttercream frosting

To top (optional):

• 6 Small strawberries, cut in half
• 2-3 Tablespoons strawberry jam