Preheat oven to 375°F

Set aside 2 tablespoons of the granulated sugar. This will be used to help stabilize the egg whites later when whipped.

In a large bowl, add all the rest of the granulated sugar, the cake flour, baking powder and salt to a mixing bowl and stir to combine.

Add the strawberry milk, oil, egg yolks, vanilla extract and food coloring (if using) to the flour mixture and beat on medium speed for 2 full minutes.

In a separate medium bowl add the egg whites and whip on high speed until frothy. Once the egg whites are frothy, gradually sprinkle in the 2 tablespoons of sugar set aside earlier while continuing to whip on high speed. Whip until the egg whites reach soft peaks.

Gently fold in the whipped egg whites into the strawberry cupcake batter until completely incorporated.

Pour the cupcake batter into a cupcake pan prepared with cupcake liners. Fill them about 80% of the way.

Bake for 12-15 minutes at 375 °F or until the cupcakes springs back when pressed lightly.

Make the frosting while the cupcakes cool. The cupcakes should be completely cool before adding the ermine frosting.

Make the roux base. Add the sugar, all-purpose flour & milk to a saucepan and whisk to remove any clumps. Whisk continuously over medium heat until the mixture is smooth and has a glue-like consistency.

Transfer the roux base to a heat-resistant bowl and cover with lid or plastic wrap. Refrigerate until completely cooled. You can place it in the freezer to speed up the process but be sure to set a timer so you don’t forget it!

Once the roux base has cooled, transfer it to the bowl of your stand mixer affixed with a whisk attachment. Whip at high speed for 2-4 minutes to aerate.

Change to a paddle attachment and add the unsalted butter 1-2 tablespoons at a time. Add food coloring as desired & beat at high speed until the last chunk has been completely incorporated and frosting is fluffy.

Transfer the ermine strawberry frosting to a piping bag with your favorite piping tip.

If filling your cupcakes, use a cupcake corer to remove a piece from the center of the unfrosted cupcakes. This will serve as a well for any fillings like strawberry jam or preserves, lemon curd or even chocolate fudge. Replace a piece of the cupcake core on top to serve as a "cap" to prevent runnier fillings from oozing out

Once the cupcakes have cooled completely, pipe the strawberry frosting on to the cupcakes in the desired shapes. These cupcakes can sit out for up to 2 hours at room temperature. After 2 hours they will need to be refrigerated since the strawberry buttercream frosting contains dairy. Refrigerate in an airtight container for up to 3 days for optimal taste.