1 cup sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
2 tsp. strawberry extract **
1/2 cup (3 1/2 oz.) white chocolate chips
Preheat the oven to Preheat the oven to 350°F (175°C). Place 18 paper baking cups in muffin pans.
Combine the butter, sugar, flour, baking powder, eggs, and strawberry extract in a medium bowl. Beat with an electric mixer until light and creamy, about 2 to 3 minutes. Stir in the chocolate chips. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
**Macerate strawberries with about 1-2 tbs sugar for 15 minutes. Put strawberries in a small saucepan and heat under medium heat with lid on. Cook strawberries for approximately 15 minutes till strawberries cook down and become soft and saucy. Adjust sweetness with sugar until you get the desired sweetness. Using a hand blender, puree until you get the desired smoothness or chunkiness. Cool before using in recipe.
