What you need:
1/4 pound butter
1 cup sugar (I had reduced mine to 3/4 cup)
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1/3 cup milk
1 tsp vanilla extract
1 1/2 cups fresh strawberries, sliced
Cream together the butter and sugar till light and fluffy. Add the eggs one at a time. Beat well after each addition. In a separate bowl, combine the flour and baking powder. Add the flour to the creamed mixture, alternating with the milk. Mix well, then add in the vanilla extract and strawberries. Bake the cupcakes in preheated oven at 150 deg C for about 25-30 mins or till skewer comes out clean.
For real 100% strawberry cupcakes, I had switched from using vanilla extract to LorAnn Gourmet highly concentrated strawberry flavoring. Just 4-5 drops are all you need to achieve a wonderful strawberry fragrance and taste. I personally feel that it is essential to use really good essence as some brands that are commonly found (here in Singapore) and which cost much cheaper can taste really awful, as if some sort of industrial chemical has been added into it. I had a bad experience with one such brand and vowed to never use it again as my cake had a really bitter chemical-like aftertaste. Here it is the LorAnn Gourmet flavoring that I really, really like...a lot! (at one glance, I thought it looks just like a product from Body Shop!huh!)
For the white chocolate topping, I used Valrhona White Ivory Feve. Melt some of the white chocolate in a double boiler. Spread the melted chocolate on the cupcakes and top it off with fresh strawberries.