Coconut Strawberry Cupcakes with Cream Cheese Frosting

These Coconut Strawberry Cupcakes have a strawberry surprise centre and are topped with a delicious cream cheese frosting.


Ingredients
For the Coconut Strawberry Cupcakes
113 g (1/2 cup / 1 stick) unsalted butter, softened
200 g (1 cup) granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
195 g (1 1/2 cups / 6.9oz) plain (all-purp) flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shredded coconut
1/2 cup (125ml) coconut milk
½ cup (125ml) milk (or you can use all coconut milk

For the Cream Cheese Frosting
226 g (1 cup / 2 sticks) unsalted butter, room temp
250 g (9oz) cream cheese
3 cups Icing (confectioners / powdered) sugar
1 ½ teaspoon vanilla extract
Pinch of Salt (If using salted butter, omit additional salt)
2 tablespoon milk or cream - (notes)

For the topping & filling
100 g good quality strawberry jam
Handful of freezdried strawberries, crushed
50 g white chocolate

Instructions
1. For the cupcakes Preheat the oven to 180C. Line 12-count muffin pan with paper liners. Set aside.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until light and creamy. About 2-3 minutes. Scrape down the sides and bottom of the bowl a few times as you go.
Full instructions recipe visit: https://www.sugarsaltmagic.com

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