Sumbul’s Seasonal Strawberry Mint Cupcakes

1. Blend fresh mint leaves, 1/4 cup sugar, and 1/4 cup milk to a puree and set aside.

2. Whip 1 1/2 cups heavy whipping cream, 2 tablespoons sugar, a dash of vanilla, and 2 tablespoons cream cheese to a soft peak.

3. Add the mint puree to the cream mixture and whisk well. Add green gel food color to your liking and refrigerate.

4. Cream 1 stick of butter and 140g caster sugar until light in color. Add 1 egg and 1 egg white and whisk.

5. In another bowl, combine strawberry sauce, 1/4 cup milk, 2 tablespoons oil, a dash of vanilla, 1 tablespoon lime juice, and 1 teaspoon lime zest.

6. Sift all-purpose flour, baking soda, baking powder, and salt together and set aside.

7. Alternate adding dry and wet ingredients to the butter mixture, starting and ending with dry. Fold in 1 cup chopped strawberries and red food color.

8. Fill cupcake tray lined with paper 2/3 full and bake in a preheated oven at 350°F for 22-25 minutes. Cool before frosting.

9. To prepare the strawberry sauce, cook 1 pound strawberries with 1 tablespoon sugar, lime zest, and juice on low heat until thickened and pureed. Use 3/4 cup in the batter.