Assorted Eggless Cupcakes

My baking season has just come to an end? or my be a just begin. We have been having batches after batches of Chocolate Chip Cookies, Fruit cakes, Cheesecakes etc. Well I am not very good at frosting but then taste wise we had nothing to complain.

All purpose flour 1.5 cups
Sugar  3/4 to 1 Cup
Heavy Cream about a cup
Strawberry Puree  1/4 Cup / Coco powder  2 tbsp/ Orange Juice  1/4 Cup
Butter 1 stick /almost 100 grams
Salt a pinch
Baking powder  1tsp


For froasting
Heavy Cream  1/2 Cup
Sugar        1/8 Cup
Vanilla Extract a pinch / Strawberry Extract
Chocolate chips/ Strawberry bits/Orange segments (optional)

Method:

1. Pre-heat oven to 350 F.
2. Shift the flour a couple of times. Stir in the baking powder (cocoa) and salt. 
3. Cut the butter into the flour mixture till it resembles breadcrumbs.
4. Combine the heavy cream and the fruit puree/juice. 
5. Mix the flour mixture, sugar and the heavy cream gently. Do not over mix.
6. Spoon in the mixture into the mini muffin tin (line paper cups if necessary)
7. Bake for about 15-20 minutes. Keep a close eye, it is done pretty fast.
8. Remove and cool them on wire racks. 
9. Now whipped up the cream with the sugar and the extract till it forms soft peaks. Frost the cupcakes with the whipped cream. Garnish with chocolate chips/strawberry bits/ orange segments.