Egg-less Strawberry Cup Cakes

Ingredients:

For strawberry sauce:

Strawberries - 2 lbs

Sugar - 4 tbsp

Corn flour - 1 tbsp

For cup cakes:

Strawberry sauce - prepared from the ingredients listed above

All purpose flour (maida) - 1 1/2 cup

Butter - 1/2 cup

Sweetened Condensed Milk - 1/2 cup

Milk - 1/2 cup

Honey - 3 tbsp

Baking powder - 1/4 tbsp

Baking soda - 1/4 tbsp

Salt - pinch

Vanilla essence - 1 tbsp

Procedure:

Preparation of Strawberry Sauce:

1. Wash, clean and blend strawberries along with sugar to form a smooth puree.  
2. Take a small cup of water, add cornflour and stir well without forming any lumps.
3. Transfer strawberry puree in to sauce pan and boil for few minutes. After 5-6 minutes, add cornflour mixture and continue stirring until it thickens. 
4. Once the sauce turn thick, switch off the flame and cool it to room temperature.

Preparation of Cup Cakes:

1. Preheat the oven to 350 degree F.
2. Take a wide mixing bowl, sieve maida, baking powder, baking soda and salt together (for uniform mixing).
3. Take another wide bowl, add butter (at room temperature) and whisk it until it turn fluffy.
4. Add sweetened condensed milk and continue stirring the mixture. 
5. Continue beating the mixture by adding strawberry sauce followed by milk, vanilla essence and honey.
6. Now add the flour mixture little by little in to the sweetened strawberry mixture and stir well to form a smooth batter.
7. Now take a muffin pan, divide the batter evenly among prepared  cups so that each is two-third full. 
8. Start baking at 350 degree F for 18-20 minutes or until the inserted tooth pick comes out clean.