The butter should be at room temperature. Sieve the maida, salt, baking powder together and keep aside. Mix the chilli flakes to this mix.
Whisk the butter and add the sugar whilst whisking it.
Now add the eggs one by one whisking the butter & sugar mix. Add the vanilla extract and mix.
Now into the egg sugar butter mix, fold in the flour mix.
Prior to this mix the cocoa powder with the hot boiling water and keep aside.
Finally add the cocoa water mix and fold the batter. Now fold in the chopped strawberries into the mix.
Bake these in a preheated oven at 175 degree Celsius for 20 minutes. Cool them.
Line the muffin tray with muffin liners and scoop the batter into each liner.
Bake these in a preheated oven at 175 degree Celsius for 20 minutes. Cool them.
To make the butter cream frosting, whisk the butter (should be at room temperature).
Slowly add the icing sugar into the butter while whisking it.
Add the vanilla extract and the cream. Then ass the strawberry compote. Whisk till the creamy consistency is achieved.
Pour it into the piping bag and pipe the cupcakes.
