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Coconut Cupcakes-
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Preheat oven to 350 degrees.
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Make sure all your ingredients are room temperature.
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In a separate bowl, combine flour, salt, baking powder and soda and mix.
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In your mixer fitted with the paddle attachment, blend butter, sugar and coconut extract at medium speed until pale and fluffy.
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Add eggs, one at a time, scraping the bowl after each addition.
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Reduce speed to low and add a cup of flour followed by ⅓ of the buttermilk.
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Repeat this 3 times, until you have incorporated all the flour and buttermilk.
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Line 2 cupcake pans with cupcake liners.
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Fill each liner ⅔ full with batter.
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Put pans into a preheated 350 degree oven, and then reduce the temperature to 325 degrees and bake for 25 minutes. This method produces rounded puffed tops.
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Cool completely before frosting.
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Frosting-
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Place strawberries in the bowl of a small food processor; process until pureed.
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In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
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Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.
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Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix, or frosting will incorporate too much air.
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Frosting consistency should be dense and creamy, like ice cream.
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Frost cupcakes and garnish with shredded coconut, sliced strawberries, or sprinkles.