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1
Finely cut the strawberries and add to a large heat-resistant bowl.
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2
Without covering, microwave for around 7 minutes to boil down and then leave to cool.
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3
I used a 500W microwave.
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4
Warm the butter to room temperature in a separate bowl.
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5
Bring the egg and condensed milk to room temperature.
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6
Sift together the dry ingredients marked .
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7
Cream the butter until smooth, add the condensed milk in 2 batches, then a well beaten egg in 4 - 5 batches (in that order), stirring well after each addition.
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8
Switch to a rubber spatula, then add half the sifted dry ingredients, half of the strawberry mixture, the rest of the dry ingredients and the rest of the strawberries in that order.
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9
Stir lightly after each addition then preheat the oven to 180C.
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10
Evenly distribute the mixture into muffin cups and level the surface.
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11
If you want to decorate with toppings, do so now.
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12
I used sliced almonds in this picture.
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13
Bake in the preheated oven for 15 - 20 minutes.
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14
You may need to adjust the baking time depending on your oven.
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15
The cupcakes are done once they become golden brown and a skewer pierced in the center comes out clean.
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16
If you want to use kirsch, brush the cupcakes with it while they're still hot.
