Add flour and milk (alternating after each addition). In a small bowl, whisk together egg whites and fold into cupcake batter.

Fill each liner 2/3 full and bake for 17-20 minutes or until toothpick inserted comes out clean. Allow to cool completely before frosting.

Begin with chocolate frosting by creaming ¼ cup butter with cocoa powder in an electric mixer. Alternate ¼ cup heavy cream with 2 ½ to 3 cups powdered sugar until frosting consistency reached. For thicker frosting, add more powdered sugar. For a looser frosting, add more cream (or milk). If piping, you’ll want a thicker frosting.

To make the vanilla and strawberry frosting, beat ¼ cup butter until light and fluffy. Alternate ¼ cup heavy cream with 2 ½ to 3 cups powdered sugar until frosting consistency reached. Separate 2/3 of the frosting and stir in pink food coloring and optional strawberry extract. Stir in the vanilla extract to the remaining 1/3 vanilla frosting.