Strawberry Cupcakes | Strawberry Chocolate Chip Cupcakes | Leftover frosting cupcakes

When I made the strawberry buttercream cake for baby A's 10th month birthday, I was left with some buttercream (say 1/2 cup). I knew that the best option would be 'licking the bowl clean' but the waist line posed a threat and that was ruled out. Another cake or might be some cupcakes was the second best option. Now donot give me that look. I can hear your mind voice. And here is my justification ~ the plan was to make cupcakes and hand it over to the newly moved-in neighbors keeping 1+1 for self and amma. And so the cupcakes were baked, packed and gifted to them. They were impressed and the love and effort that was put in was lauded.

We had one as soon as the batch was out of the oven, cooled ofcourse. Amma said the tartness of the berries stood out but it was perfectly complemented by the sweetness. I loved it that way, I loved the mild tartness. The reserved one was devoured the next day. There was no predominant tartness instead a mild sweet tanginess sang through the cupcake. I loved it more this way. And so I recommend you to have it the next day when the flavors have matured.

Now I have given the changes that I made to use the buttercream in "My Notes" section. This recipe can be adapted for any buttercream frosting. Substitute frosting of choice for the strawberry buttercream one.

Makes 6 medium sized cupcakes Recipe adapted from Myrecipes ~*What U Need*~ All purpose flour - 1/2 + 1/3 cups Baking powder - 1/2 tsp + a pinch Butter - 4 tbsps / 50 gm Sugar - 1/3 cup Egg - 1, medium Milk - 2 tbsp Strawberries - 1/2 cup, chopped Chocolate chips - a handful

How I Made it:
Preheat oven to 190°C. Line a 6-cup muffin pan with paper liners. In a bowl, seive the flour, baking powder and salt. Cream butter and sugar till light and fluffy. Add the egg and beat till well combined.

Add the half of the flour and fold in gently. Combine the milk and then the remaining flour. Fold in chopped strawberries reserving a few followed by the chocolate chips.

Scoop batter into the muffin liners to fill 2/3rd, top with remaining berries and bake for 20-25 mins. Check for doneness and cool in pan for 5 mins. Remove and cool completely.

Enjoy topped with a sliced strawberry or strawberry coulis!!!

** My Notes:
** Milk can be replaced with orange juice.
** I replaced the butter and sugar with 1/2 cup strawberry buttercream frosting + 2 tbsp butter.
** The original recipe called for 1/4 cup of chopped strawberries but I used 1/2 cup.
** You can add more chocolate chips if needed.
** Mine got baked in 22 mins precise so keep an eye after the 20th minute.

So thats it Folks...
With Love,

Signs off!!!