Strawberry Three Ways Cupcakes

Strawberries are in season and what better way to benefit from nature’s bounty, than to include them in a gorgeous bake.  This bake boasts of luscious red strawberries in three different ways, in the cupcake batter, as a glaze and lastly as a dripping sauce.

Don’t get intimated- the recipe is simple and healthy and makes use of fresh strawberries instead of artificial preserves. A delight for your eyes and tastebuds, these cupcakes are sure to please both kids and adults alike. So what are you waiting for? Don your apron and get a-baking.

Preparation time: 20 mins   Baking time: 25 mins

Makes: 8-10 cupcakes

Ingredients:

1. Jowar (sorghum) flour – half cup
2. Whole what flour – half cup
3. Castor sugar – 3/4 cup
4. Sugar – 2 tbsp
5. Baking powder – 1 tsp
6. Baking Soda – 1 tsp
7. Vanilla Essence – 1 tsp
8. Milk –  1 cup
9. Butter/ oil -1/3 cup
10. Chopped strawberries – 1 cup
11. For the glaze – half cup strawberries, 2 tbsp sugar, 3 tbsp. condensed milk

Method:

1. Sift together the flours, baking powder and baking soda 2-3 times and keep aside
2. Cream together the butter and castor sugar until fluffy and well combined. If using oil, mix sugar with oil till well combined
3. Add in milk and vanilla and mix to combine
4. Now crush the strawberries into a semi puree with 2 tbsp sugar. Taste the crush, it should taste sweet. If not, add little more sugar
5. Add the dry ingredients to the wet ingredients and mix to yield a batter. It should be a bit tight and doughy
6. Now add in the strawberry crush and mix well to get a smooth cake batter
7. Transfer to greased muffin tin and bake in a pre-heated oven at 180 degrees centigrade for 20-25 mins, until a toothpick inserted comes out clean
8. Transfer to a grill to cool completely
9. In the meantime prepare the glaze and dripping sauce. Crush half cup strawberries with 2 tbsp sugar to get a puree/ sauce consistency. This is the dripping sauce
10. Keep 1/3 of the puree separate as dripping sauce. Add the condensed milk with the remaining puree and mix to yield a pink glaze
11. For assembly, cover the top of the cupcakes with glaze. Some of it will drip, which is part of the appeal. Pour in a little dripping sauce on top. Garnish with whole/ chopped strawberries and serve