Eggless Dark Chocolate Cupcakes with Strawberry Frosting

Chocolate and strawberries are two of my very close friend's favourite and i thought this is the perfect timing to blend both ingredients together for i was invited over for lunch at her place and i thought a sweet dessert might be good. Since she doesnt consume eggs, its another good chance for me to try out another eggless cake with different ingredients used as compared to my previous Eggless Chocolate Muffins. I didnt wanna make the usual rectangular or round cake so i thought why not turn it into cupcakes! Easy to consume and cute looking at the same time!

At first i was skeptical on whether to frost the cupcakes or not then i thought why not give it a try and see if she likes it. We both not a big fan of frosting or whipped cream or anythin creamy for that matter so to have frosting on it its a 50-50 thing , where you either like it or hate it. For someone that doesnt like creamy stuff i actually like the taste of the frosting when i was done whipping it. Food definitely taste different when nothing but the best and fresh ingredients used.

Ingredients:

CUPCAKES
1 packet of eggless premix
400gm condensed milk
100ml full cream milk
200ml UHT milk
185gm melted butter
1 tsp chocolate paste/compound

Method:
1) Beat the sugar (came together with the eggless premix) with the condensed milk, full cream milk and UHT milk until sugar dissolved.
2) Add the melted butter and chocolate paste
3) Fold the premix
4) Scoop the batter into the lined muffin tray and bake in the preheated oven of 180 degrees C for 30mins or when the cake tester comes out clean.

Note:
If eggless premix is unavailable you can use the eggless cake/cupcakes recipe available in cookbooks or internet. If you're in a creative mood, feel free to experiment on the standard ingredients used for the eggless cake and add a touch of your creativity in it.

FROSTING

250gm butter
3 cups powdered sugar
1/4 tsp vanilla
1/4 tsp strawberry extract
3 tbsps fresh strawberry puree

Method:
1) Cream the butter until its light and fluffy before adding the sugar.
2) Once it has combined, add vanilla and strawberry extract.
3) Lastly, add the freshly crushed or pureed strawberry.

Note:
Crushed strawberries are good if you like to feel some texture in your frosting when you eat it. You can crush it with your fork.

But if you want a smooth and fluffy frosting then pureed strawberry is good. Put bout 4-5 strawberries in the food processor to produce about 3 tbsps of strawberry puree.

If your fresh strawberries are one the sour note, then sprinkle some soft brown sugar on it and set it aside until later use.