Made these cupcakes for my friend’s baby shower. She is expecting a girl so I wanted to make her something pink, hence the strawberry cream cheese frosting. The best part about using strawberries is that you don’t have to add pink dye to make the cream cheese frosting pink. The colour comes naturally from the strawberries.

Ingredients for the cupcakes

1. 150g unsalted butter
2. 100g caster sugar
3. 150ml coconut milk
4. 2 eggs
5. 220g self raising flour
6. 1 tsp vanilla essence
7. 20g desiccated coconut

Ingredients for the frosting

1. 250g cream cheese (room temperature)
2. 30g unsalted butter (room temperature)
3. 40g icing sugar
4. 1 tsp vanilla essence
5. 4 whole strawberries

Directions 

Preparation time: 10-15min
Baking time: 15-20min or when the skewer comes out clean 

1. Preheat the oven to 180 degrees
2. Prepare a 12 case muffin tin
3. Using a whisk, cream the butter and sugar until light and fluffy
4. Then add in the eggs one at the time and continue to cream. Add in vanilla essence
5. Add in the flour and coconut milk, alternating between the two until a smooth mixture is formed
6. Mix in the desiccated coconut
7. Divide the batter equally into the muffin tin
8. Place it into the oven to bake for 15-20min or when the skewer comes out clean
9. Leave the cupcakes to cool

To make the frosting

1. Whisk the butter and cream cheese at high speed until light and fluffy
2. Add in the icing sugar and 1 tsp vanilla essence and continue to whisk until a uniform consistency is formed
3. Add in the strawberries and continue to whisk until the strawberries become well blended into the frosting
4. Prepare a piping bag and place the frosting into the piping bag
5. Carefully pipe the frosting over the cooled down cupcakes

There you have it! Coconut cupcakes with strawberry cream cheese frosting!