Strawberry Cup Cake

Blend your fresh strawberries until completely smooth and measure out 1 cup of strawberry puree

In a large bowl whisk together the flour powdered sugar baking powder baking soda and salt

In another bowl beat the butter and sugar until light and creamy add the egg and beat again until fully incorporated

Alternately add half of the dry flour and the strawberry puree to your wet ingredients folding gently fold in the remaining dry mix and milk add a few drops of red colour if desired

Fold in the chopped strawberries

Scoop the batter into the cup cakes moulds 3/4 full and bake at 160 degree Celsius for 20 minutes or until a toothpick inserted into center comes out clean

Let them cool completely on a wire rack

To prepare frosting beat the softened butter with powdered sugar vanilla essence until fluffy and creamy mix in few drops of red colour to make it light pink colour

Pipe over cooled cup cakes and decorate with strawberries