White Chocolate & Strawberry Cupcakes

• 1 cup sweet butter, softened
• 1 cup sugar
• 2 cups self-rising flour
• 1 teaspoon baking powder
• 4 eggs
• 1 teaspoon strawberry extract
• 12 cup white chocolate chips

1. Preheat the oven to 350F (175C).
2. Place 18 paper baking cups in muffin pans.
3. Combine the butter, sugar, flour, baking powder, eggs, and strawberry extract in a medium bowl.
4. Beat with an electric mixer until light and creamy, about 2 to 3 minutes.
5. Stir in the chocolate chips.
6. Spoon the batter into the cups.
7. Bake for 20 minutes.
8. Remove pans from the oven and cool for 5 minutes.
9. Then remove the cupcakes and cool on a rack.
10. Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.

sweet butter, sugar, flour, baking powder, eggs, strawberry, white chocolate chips

Taken from www.food.com/recipe/white-chocolate-strawberry-cupcakes-247318 (may not work)